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Raspberry Fool

I think of fruit fools, be they gooseberry, strawberry or raspberry, as the very essence of summer desserts. These soft, lazy-day puddings are nothing more than ripe fruit at the height of its season that has been crushed and stirred through with whipped cream and perhaps a little sugar. I am not certain the cream is entirely necessary with strawberry or raspberry fools; taste and sweeten as you go. Some crisp almond biscuits or shortbread would be good here. -- Nigel Slater. Serves 4

raspberries - 300g
double cream - 150ml
thick, Greek yoghurt - 125ml
pistachios - 12
icing sugar - a tablespoon or so to taste

Rinse the berries and crush them roughly with a fork. I think you should stop long before you reach a purée so that the finished fool will have a more interesting texture. Pour the cream into a chilled bowl and whip it till it stands in soft folds. It shouldn't be stiff. Gently fold in the yoghurt and a good two thirds of the crushed raspberries.

Should you wish to sweeten the fool, do it now. I suggest a tablespoon of icing sugar, but taste it for sweetness as you go. Stir in the reserved third of raspberries, leaving a trail of red through the pink of the fool. Halve or chop the pistachios and scatter them over the top.