Raspberry Fool

Ingredients

Fresh raspberries

2 cups, plus extra for garnish

Granulated sugar

1/4 cup

Lemon juice

1 tablespoon

Heavy cream

2 cups

Powdered sugar

2 tablespoons

Vanilla extract

1 teaspoon

Fresh mint leaves

for garnish

Instructions

1. In a medium bowl, combine the fresh raspberries, granulated sugar, and lemon juice. Gently toss the ingredients together and let them sit for about 10 minutes to allow the flavors to meld and the raspberries to soften.
2. Using a fork, carefully mash the raspberries until they are broken down and the sugar has dissolved, creating a chunky purée. Set aside.
3. In a separate large bowl, pour in the heavy cream. Add the powdered sugar and vanilla extract, then whip the mixture with an electric mixer on medium speed until soft peaks form. Be careful not to over-whip, as you want a smooth and creamy texture.
4. Gently fold the raspberry mixture into the whipped cream until just combined, creating a marbled effect. The goal is to keep some of the raspberry flavor intact without fully blending it in.
5. Spoon the raspberry fool into four serving glasses or bowls. Cover and refrigerate for at least 1 hour to allow the flavors to develop and the dessert to chill.
6. Before serving, garnish the fool with additional fresh raspberries and a sprig of mint for an elegant finishing touch.