Step 1

To make this painter’s palette, first blend 7 oz of the raspberries with 1/4 cup sugar and 1/3 cup water. Also blend the chopped apricots with 1/4 cup sugar, the juice of half a lemon, and 1/3 cup water.

Step 2

Spread the two purées over the cake tins, then transfer to the freezer for 3 hours. We used several silicone hemispherical molds (2-3” diameter). Whip the cream with 2 tbsp powdered sugar.

Step 3

Divide the frozen purées between 4 dishes. Top with the remaining raspberries, spots of whipped cream, a little grated lime zest, crunchy chocolate muesli, and mint leaves.