3 cups raspberries
1/4 cup Cointreau or other orange liqueur
5 tablespoons agave nectar (divided)
6 mint leaves (plus additional for garnish)
12 oz (1 1/2 cup) organic heavy whipping cream
1 teaspoon pure vanilla extract
4 lemon peel twists
Using a food processor, puree raspberries with the Cointreau, 3 tablespoons of agave nectar and 6 mint leaves. Continue pulsing until smooth and consistent.
In a mixing bowl, using an electric mixer, beat cream, vanilla and remaining 2 tablespoons agave nectar until the cream thickens and firm peaks are formed.
Divide the whip cream among four glasses or bowls. Gently fold into each 1 teaspoon of the raspberry mixture. Be careful not to over stir as you want it to appear to be swirled rather than mixed.
Spoon the remaining raspberry puree over the top. Top each with 1 or 2 mint leaves and a lemon peel twist.