Blackberry-white chocolate fool with toasted hazelnuts

  • 1kg fresh blackberries
  • 50g sugar, plus 3 tbps
  • 60ml cassis
  • 370ml very cold double 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.

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