Directions

1. 1. Puree the raspberries and their juice in a blender or food processor.
2. 2. Tip into a sieve (strainer) over a bowl and rub with a wooden spoon to press the fruit through, leaving the seeds behind.
3. 3. Mix a little of the raspberry puree with the corn flour in a saucepan until smooth. Stir in the remaining puree. Bring to the boil over a high heat and cook for 2 minutes, stirring all the time, until thickened and clear. Serve hot or cover with a circle of wetted greaseproof (waxed) paper (this prevents a skin from forming) and leave to cool.