2 1/3 cups raspberries
1/2 lemon, juiced
2 cups cream, chilled
Combine raspberries with lemon juice in a saucepan
Cook over medium heat, stirring occasionally, until the raspberries are soft and juice - 4-5 mins.
3) Puree the mixture in a food processor. Pass through a sieve into a small bowl and set aside.
4) Whip the cream in a mixing bowl with an electric beater
5) Fold through the raspberry puree until evenly incorporated. Cover and chill for 2 hours.
6) Serve the raspberry cream as a topping for pancakes or crepes or other desserts