Cranberry Fool

12 oz fresh cranberries (340 g)
½ cup sugar (100 g)
1 tsp. ground cinnamon
¾ cup + 1 Tbsp. chilled heavy whipping cream (200 g)
1/3 cup sugar (65 g)
½ tsp. pure vanilla extract
1 cup greek yoghurt (250 g)
4.4 oz butter shortbread (125 g)

Add the washed (wet) cranberries and 100 g / ½ cup sugar to a medium saucepan. Bring to a gentle simmer and cook uncovered, stirring occasionally, over medium / low heat. After 7-10 minutes the cranberries should have popped open, then remove from heat and let cool.

The cranberries thickens even more than cool. Puree with a hand held blender or food processor and add ½ tsp. ground cinnamon, taste and add more if you like. It should taste tart with a noticeable cinnamon aroma. Cover and refrigerate (this can be made one day ahead).

Crumble the cookies into small bites and make sure to reserve some cookies for the decoration and set aside.

Combine whipping cream and sugar in mixing bowl. Whip to soft peaks then add vanilla extract and continue to whip stiff peaks (do not over beat!). Gently fold in the greek yoghurt. Refrigerate until needed.

In dessert bowls or glasses (whiskey glasses works well) alternate the cream mixture, cranberries and cookie crumbles. Top with the reserved cookies and refrigerate for up to 3 hours or serve immediately.

Makes 4 servings.