One of the easiest desserts I have found is this Raspberry Yoghurt Ice Cream, which uses frozen berries. You can also use a “forest fruits” mix, but it will be less sweet. And the pure raspberry flavour is lovely, if you can find all-raspberries. Just keep it in the freezer to whip out at a moment’s notice, to serve with langues de chat biscuits, or shortbread (perhaps my patented Ras el Hanout Shortbread?), or scooped alongside a really rich dessert, something that need a little tart acidity to cut through the richness (a chocolate or caramel tart for example).

Recipe: Raspberry Yoghurt Ice Cream 

Ingredients: (serves 4

50g icing sugar, sifted

300g frozen raspberries

4 tbsp runny honey or agave nectar

450-500g natural yoghurt

12 fresh raspberries to garnish (optional) or mint/lemon balm leaves

Method:  Put the icing sugar and raspberries into a food processor and blend until smooth. Add the honey/agave nectar and yoghurt and blend again, until everything’s smooth. Spoon the mix into a Tupperware type container and freeze for at least 5 hours. To serve, soften a little at room temperature for 15 minutes (or put in a microwave on full power for 1 minute and scoop into bowls or pretty glasses. Garnish as you like.