Blackberry-White Chocolate Fool with Toasted Hazelnuts (Bobby Flay) |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
Ingredients:
4 cups fresh blackberries |
1/4 cup sugar, plus 3 tablespoons |
1/4 cup cassis |
1 1/2 cups very cold heavy cream |
3 ounces white chocolate, melted |
1/4 cup hazelnuts, toasted and chopped |
mint leaves, for garnish |
Directions:
1. Place berries in a large bowl. Add 1/4 cup sugar and 2 tablespoons cassis, stir well, and let sit at room temperature for 30 minutes. Remove half of the berries and mash with fork until pureed. Strain the mixture into a bowl.
2. Whip heavy cream, 3 tablespoons sugar, and 2 tablespoons cassis in a large bowl until stiff peaks form. Fold in the white chocolate and strained puree and chill for 1 hour.
3. Layer goblets with berry-cream mixture and whole macerated berries. Sprinkle with chopped hazelnuts and garnish with mint.
|
|