Put the cranberries in a pan with 150g
of the sugar. Gently heat until the sugar
begins to melt, then cover and cook for
5-10 mins until the berries are soft. Mash
with a potato masher and transfer to a
large mixing bowl. Stir in 200ml of the
cream and chill until cool.
In a bowl, whip the remaining cream
with the remaining 50g sugar until soft
peaks form. Scrape onto the cranberry
mixture and fold 1-2 times to very lightly
marble. Spoon between 5 small bowls
– the fool will marble more as you spoon
into the dishes. Cover and chill for at
least 2 hrs or up to 24 hrs.
Froth the egg white with a fork. Put
the extra 3 tbsp sugar on a small plate.
Tip the extra cranberries for decoration
into the egg white, then drop into the
sugar. Shake the plate to roll and coat the
berries. Repeat a few times, leaving the
sugar to set for a couple of mins between
each. Chill until ready to serve.
To serve, top each fool with a few
sugared cranberries and serve with
Cinnamon shortbread (see 'Goes well with').