Yogurt ice cream with raspberries

(at least 6 hours in advance): In a bowl, whip the cream with the sugar almost stiff. Add the sugar and add and beat. Transfer the mixture to the freezer and cover with plastic wrap. Leave to freeze in the freezer for 2-3 hours.

Heat the frame boxes in a pan with the water. Cook the raspberries against the boil in 5 min. Piece (takes longer with frozen raspberries). Rub the raspberry sauce above a bowl with the convex side of a spoon through a sieve.

Dissolve the rest of the sugar with stirring in the warm raspberry sauce. Let cool. Puree the almost frozen yogurt with a hand blender to get a fine ice structure.

Stir in the raspberry sauce for a marbled effect with 2-3 strokes through it. Let the yoghurt mixture freeze in ice for another 2-3 minutes.

Let the yoghurt ice slightly soften, then with an ice cream scoop roll the bread rolling ice (high glasses). Garnish with the rst of the raspberries.