Cook

Line a 1 litre loaf tin with plastic wrap so that there’s a good extra margin of 2 inches or so left round the top edge.

Prepare the fruit. It’s best to skin peaches and stone any fruit that has stones.

Whip the creme frâiche and the whipping cream together really gently so that a whisk leaves a trail in the mixture. Add about a third of your fruit to the mixture and gently stir in.

Next put the rest of the fruit in the bottom of the loaf tin.

Add the cream mixture on top of the fruit.

Put in the freezer for 2 hours.

When ready to serve dip loaf tin in warm water and ease the freddo out using the plastic wrap to pull gently.

Once it feels loose place a plate on top and turn upside down onto the serving dish.

An alternative to this is to layer fruit and cream mixture so that the freddo has distinct layers of fruit and freddo mixture.