Blackberry-White Chocolate Fool With Toasted Hazelnuts

1. 1

   Place berries in a large bowl.

2. 2

   Add 1/4 cup sugar and 2 tablespoons cassis; stir well, and let sit at room temperature for 30 minutes.

3. 3

   Remove half of the berries and mash with fork until pureed.

4. 4

   Strain the mixture into a bowl.

5. 5

   Whip heavy cream, remaining 3 tablespoons sugar, and 2 tablespoons cassis in a large bowl until stiff peaks form.

6. 6

   Fold in the white chocolate and strained puree and chill for 1 hour.

7. 7

   Layer goblets or parfait glasses with berry-cream mixture and whole macerated berries.

8. 8

   Sprinkle with chopped hazelnuts, and garnish with mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.