Rippled raspberry and goat's cheese fool

Method

• step 1

  Start with the macerated raspberries. Tip the raspberries into a bowl, dust over the sugar and add the lime juice. Stir to combine, then set aside for 15 mins.

• step 2

  After this time, give it a few more stirs, lightly crushing some of the raspberries against the side of the bowl as you do — you want a mixture of whole berries and crushed fruit.

• step 3

  For the fool, work the cheese with a spatula to soften it slightly. Add half the cream and incorporate, then add the rest. The mixture should already be quite thick at this point – if not, whip briefly with a whisk until it holds its shape.

• step 4

  In a separate bowl, whisk the egg whites (with a clean whisk) until foamy, then carefully add the sugar down the side and continue whisking until you have soft, moist peaks — the mixture should hold its shape but still look pillowy and slightly droopy at the tip, not stiff or dry.

• step 5

  Add the raspberries and swirl through a few times – you want ribbons of fruit rather than an even mixture. Spoon into glasses or coupes and garnish with a fresh raspberry and a tarragon leaf, if you like. Ideally serve immediately or refrigerate until needed.