Raspberry Fool

Directions

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.