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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is a simple summer desert, great served with shortbread. Ingredients:
300 g raspberries |
150 ml double cream or 150 ml heavy cream |
125 ml thick greek yogurt |
12 pistachios |
1 tablespoon icing sugar (optional) |
Directions:
1. Wash the berries and use a fork to mash them up.
2. You could also do this in a food processor to get an absolutely smooth purée but I prefer a bit of texture.
3. Pour the cream into a chilled bowl and whip until you have soft peaks.
4. You don't want it to be stiff.
5. Gently fold in the yogurt and about two-thirds of the crushed berries.
6. Taste for sweetness and add the icing sugar if you want.
7. Slowly stir in the reserved berries, leaving a swirl of red through the fool.
8. Roughly chop the pistachios and scatter them over top.
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