Raspberry Fool - cooking recipe

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)

Preparation

Wash the berries and use a fork to mash them up.
You could also do this in a food processor to get an absolutely smooth puree but I prefer a bit of texture.
Pour the cream into a chilled bowl and whip until you have soft peaks.
You don't want it to be stiff.
Gently fold in the yogurt and about two-thirds of the crushed berries.
Taste for sweetness and add the icing sugar if you want.
Slowly stir in the reserved berries, leaving a swirl of red through the fool.
Roughly chop the pistachios and scatter them over top.