Makes 2 fools
150 grams (1 cup) cherries, pitted and halved
1 ½ tablespoons sugar
Zest from ½ a lemon
Juice from ½ a lemon
Pinch salt
125 ml (½ cup) heavy whipping cream
125 grams (½ cup) mascarpone
3 teaspoons sugar
2 tablespoons vanilla extract
2 tablespoons sliced almond
1 tsp dried lavender
Add cherries, sugar, lemon zest, lemon juice, and a pinch of salt to a small saucepan. Place on medium/low heat, and bring to a low simmer. Cook and stir occasionally for 8-10 minutes, until the cherries have softened and the juice has turned syrupy. Take cherries off the heat, and pour into a bowl. Let them cool off, and then place the bowl in the fridge to fully cool before serving.
Using an electric mixer with a whisk attachment, combine the heavy cream, mascarpone, sugar, and vanilla extract. Whisk on high for about three minutes, until cream begins to stiffen. Place mascarpone cream in the fridge until you’re ready to assemble.
Add almonds and lavender to a food processor and pulse until smooth. If you don’t have a food processor, you can also grind this using a mortar and pestle.
Serve fool in small ramekins - add cherries to the bottom and whipped mascarpone on top and to the side. Garnish with ground almonds and lavender mixture.
