Monday, August 29, 2011

Blackberry-White Chocolate Fool with Toasted Hazelnuts

4 cups fresh blackberries
1/4 cup sugar, plus 3 tablespoons
1/4 cup cassis
1 1/2 cups very cold heavy cream
3 ounces white chocolate, melted
1/4 cup hazelnuts, toasted and chopped
Mint leaves, for garnish

Place berries in a large bowl. Add 1/4 cup sugar and 2 tablespoons cassis, stir well, and let sit at room temperature for 30 minutes. Remove half of the berries and mash with fork until pureed. Strain the mixture into a bowl.

Whip heavy cream, 3 tablespoons sugar, and 2 tablespoons cassis in a large bowl until stiff peaks form. Fold in the white chocolate and strained puree and chill for 1 hour.

Layer goblets with berry-cream mixture and whole macerated berries. Sprinkle with chopped hazelnuts and garnish with mint.

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