Aussi wild Raspberry Cream: Place 1 kilo of wild Raspberries in a saucepan, add 1 cup of water, 1 cup of sugar, and 3 tablespoons of Agar-Agar powder. Bring to the boil and take from the heat. Allow the berry mixture to cool slightly and add 2 cups of fresh pure cream. Place in a tray or mold of your fancy and allow to set to room temperature. Place in fridge to chill over night. I use Coloola Cream as it is naturally thick in the container.
Very rich but not too sweet and you can use any mix of fresh berries that you fancy.