Before you get started, scroll up a little and watch a quick recipe video.
Check the tips and tricks, notes for extra info and help.
Thaw raspberries either in fridge or on kitchen counter.
In a blender add raspberries and process until pureed.
Strain puree in a saucepan, using spatula or spoon press the puree through the strainer to extract maximum pulp leaving behind the tiny seeds.
Keep the saucepan on stove. Stir in sugar, lemon juice and bring it to boil.
Boil on medium low flame stirring regularly for 10 minutes until it thickens.
Swich off the heat and allow it to cool completely.
In a chilled deep bowl, put double cream (heavy cream), raspberry puree and whip with hand on medium speed for 15 minutes until soft peaks.
Transfer it to a container, cover it with greaseproof paper/parchment paper and then wrap it with a cling wrap.
Freeze it for 5-6 hours before enjoying.