Blackberry-white chocolate fool with toasted hazelnuts
Recipe by:
Bobby Flay
-
10
4
Easy
- 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.
