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.