Blackberry-White Chocolate Fool with Toasted Hazelnuts
- Preparation Time10 mins
- Serves4
- DifficultyEasy
1kg fresh blackberries
50g sugar, plus 3 tbps
60ml cassis
370ml very cold heavy cream
90g white chocolate, melted
30g hazelnuts, toasted and chopped
Mint leaves, for garnish
1) Place berries in a large bowl. Add 50g sugar and 2 tbps cassis, stir well, and let sit at room temperature for 30 minutes.
2) Remove half of the berries and mash with fork until pureed. Strain the mixture into a bowl.
3) Whip heavy cream, 3 tbps sugar, and 2 tbps cassis in a large bowl until stiff peaks form. Fold in the white chocolate and strained puree and chill for 1 hour.
4) Layer goblets with berry-cream mixture and whole macerated berries. Sprinkle with chopped hazelnuts and garnish with mint.
