500 g frozen summer berries
250 g mascarpone cheese
4 tablespoons milk
3 tablespoons icing sugar; sifted
fresh mint; to decorate
fresh raspberries; to decorate
Yield: 4 servings
Take the fruit out of the freezer and place in a food processor. Leave for 5 minutes.
Add the mascarpone, milk and icing sugar and process for 10 seconds. Stir to move the fruit around and then process again until half the fruit has mixed to a pulp and half is quite solid.
Spoon into glass dessert bowls and top with the mint sprigs and fresh raspberries. Serve immediately.
NOTE:
The mixture can be frozen after processing and served at a later date; but use within one week.