Blackberry Fool

Make berry puree by blitzing berries with lemon zest in a personal blender or small food processor; strain seeds and discard.

In a small mixing bowl, whip heavy cream, sugar, and vanilla using a handheld mixer until stiff peaks form.

In another small mixing bowl, fold together 6 tablespoons strained blackberry puree and 1 1/2 cups of sweetened whipped cream until combined (a few streaks remaining look lovely).

To neatly fill dessert cups, transfer berry and cream mixture to a piping bag and carefully fill six 3-ounce mini dessert cups (eight dessert cups if you don’t fill them as full). Place remaining whipped cream in another piping bag filled with a closed star tip and top each dessert. Garnish with a mint leaf and/or a drizzle of the remaining blackberry puree.

Note: The blackberries can be substituted with other seasonal berries. Yields six 3-ounce portions.