Raspberry Fool

1. 1

   Puree the raspberries using a blender or food processor.

2. 2

   Pour the heavy cream into a chilled bowl and, using an electric mixer, beat the cream until it begins to thicken.

3. 3

   Stop the mixer, add the sugar, and continue to beat on high until firm peaks form when the mixer is lifted from the cream.

4. 4

   Gently fold 1/3 cup of the raspberry puree into the whipped cream.

5. 5

   Do not mix too well, as you want swirls of the raspberry in the cream.

6. 6

   Pour a small amount of the remaining raspberry puree into the bottom of 6 martini glasses*.

7. 7

   Mound about 3 large tablespoons of the fool onto the puree.

8. 8

   (The recipe can be made to this point and chilled before dinner.)

9. 9

   Top the fool with the fresh berries and mango and garnish with the mint sprig.

10. 10

    *Cook's Note: Any stemmed glass with a wide mouth makes a dramatic presentation.

* Per serving · 4 servings · Values may vary.