Winter's Fool

I'm rather new to the world of educated cooking, having been utilitarian, yet unconventional, for all of my adult life. So, desserts, like the Fool, have opened my eyes to the wonders of cream.    

Today, was a beautiful day, and I was dreaming about making ice cream and have 2 quarts of whipping cream waiting in the fridge, but the time just wasn't there.  In about 15 minutes, the following cream-ation came together and hit the spot.  This was the creamiest, most delicate, and delicious whip cream I think I've had, and it is low carb, low sugar, too! 

Ingredients:
Cream

• 1 cup heavy whipping cream
• 1/4 cup Truvia (or sweetener of choice)
• 1 tsp vanilla extract
• 1 drop lemon extract
• 1/4 cup Mascarpone cheese

Sauce

• 3 cups frozen raspberries (I threw in 1/2 cup frozen blueberries for interest)
• 1/4 cup Truvia
• dash lemon juice
• 1/4 tsp Glucomannan (for thickening)

Instructions:
Cream:
Whip cream in a chilled bowl with cool whisk or beaters until stiff.  While mixing, add sweetener, vanilla & lemon extracts, then the mascarpone.  Whip until mixed until creamy and thick.

Sauce:
In small sauce pan, heat berries, to a light boil, add sweetener and lemon juice.  While stirring, sprinkle glucomannan over berries.  Allow to cool.

Assembly:
In a dessert glass, place 2 or 3 spoonfuls of cream, pour over 1/4 cup of sauce, and top with a dollop of cream. 

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