Blackberry Fool

4 cups heavy cream

1 cup confectioners sugar, divided

½ cup sour cream, at room temperature

⅛ teaspoon almond extract

2 pints fresh blackberries

8 strips of lemon zest, for garnish

8 sprigs fresh mint

Pour the heavy cream into a large bowl with half of the confectioners sugar and almond extract. Whip until stiff. Fold in sour cream. Refrigerate.

In a separate bowl, toss blackberries with the remaining confectioners sugar. Let stand at room temperature for about 15 minutes.

In 8 parfait glasses, layer whipped cream and blackberries, beginning and ending with whipped cream. Garnish each parfait with a strip of lemon zest, a few blackberries and a sprig of mint.