Put the caster sugar into a sauce pan and cook till golden brown.
Remove from the heat and stir in the raspberries, allow this mixture to cool.
Whip the double cream to soft peaks.
Slice the basil.
Fold the cream, basil, creme fraiche and raspberry mix together. Spoon into individual glasses or a lined deep bread tin and freeze for 1 hour and 30 minutes.
Remove from the freezer and crumble the amaretti biscuits over the top.
«For an extra taste try adding amaretto liqueur to the mix as you fold in the ingredients.»