1.Blend or process half the raspberries and half the icing sugar until smooth; strain through a fine sieve into small jug.
2.Beat cream, remaining icing sugar and liqueur in small bowl with electric mixer until soft peaks form.
3.Divide cream between brandy baskets; top with remaining raspberries and the nuts. Drizzle with raspberry sauce.
It is fine to use one 300ml carton of cream for this recipe.Note