Raspberry Fool

• g raspberries↗300 g

  300

• ml double cream or 150 ml heavy cream↗150 ml

  150

• ml thick Greek yogurt↗125 ml

  125

• pistachios↗12

  12

• tablespoon icing sugar (optional)↗1 tablespoon

  1

Step-by-step instructions

1. 1

   Wash the berries and use a fork to mash them up.

2. 2

   You could also do this in a food processor to get an absolutely smooth purée but I prefer a bit of texture.

3. 3

   Pour the cream into a chilled bowl and whip until you have soft peaks.

4. 4

   You don't want it to be stiff.

5. 5

   Gently fold in the yogurt and about two-thirds of the crushed berries.

6. 6

   Taste for sweetness and add the icing sugar if you want.

7. 7

   Slowly stir in the reserved berries, leaving a swirl of red through the fool.

8. 8

   Roughly chop the pistachios and scatter them over top.