Blueberry Fool with Pistachios

Blueberry Fool with Pistachios
serves 4

1 x 300g punnet fresh blueberries
500ml whipping or double cream
a little caster sugar (of desired - I didn't use any)
4 Tbsp crushed roasted pistachios (I used salted)

Place the blueberries in a small saucepan over low heat with about 50ml of water (and a little caster sugar is you like it sweet). Simmer until the berries start to break up. Use a fork to break them up further and continue to simmer until all the berries have been roughly crushed. Allow to cool.

In the meanwhile, crush the pistachios roughly and beat the cream until stiff peaks form. Fold the cooled berry mixture into the whipped cream, leaving swirls of colour rather than mixing it in completely.

Scoop equal amounts of the cream/berry mix into 4 wine glasses or glass bowls, top each with a Tbsp of crushed pistachios and serve.