Raspberry Sherbet Tart

1 pound raspberries
1/2 cup water
1/2 cup granulated sugar
1 1/2 cups cream
1 teaspoon vanilla extract
1/3 cup granulated sugar

In a blender, mix raspberries, sugar and water to a puree. Strain through a cheesecloth or strainer.

In a separate bowl, mix the cream with vanilla extract and sugar. Whip cream with an electric mixer until stiff. Mix the cream with the raspberry mixture and transfer to a small pie mold. Freeze for 5 to 6 hours.

Top with assorted berries.