Ingredients

· 250g raspberries

· 2tbsp icing sugar

· 1¼ cups thickened (heavy) cream

· 1tsp hazelnut extract

· 6 store-bought basket shells

· 45g roasted hazelnuts, coarsely chopped

Method

Blend or process half the raspberries and half the icing sugar until smooth then strain through a fine sieve into a small jug. Beat cream, remaining icing sugar and hazelnut extract in a small bowl with electric mixer until soft peaks form. Divide cream between basket shells, topping with remaining raspberries and the nuts. Drizzle with raspberry sauce.