Put the black raspberries or other berries in a small pan with half of the honey and simmer until they’ve given up their juice and it’s reduced by half, a few minutes.
Pour the liquid into a bowl, cool, then mix in the yogurt.
Chill the berry-yogurt completely.
Season the cream with lemon zest to taste, along with the rest of the honey. Whip the cream to soft peaks, then gently fold in the yogurt mix, which should be very cold.
Spoon the mixture into ramekins, it should be marbled and not completely even. Freeze the ramekins for at least 30 minutes- but don't freeze them solid. You can also just chill them in the fridge too.
Garnish the top of each frango with a few berries, or a handful if you have them.
Notes
Black cap raspberries are my favorite to use here, but any juicy fruit will work. Wild blueberries, serviceberries, or just plain raspberries are all good.