Blackberry-White Chocolate Fool with Toasted Hazelnuts

As in the traditional English recipe, Bobby Flay uses a mixture of pureed blackberries and whipped heavy cream as the base for his "fool," but he adds white chocolate and crème de cassis, a liqueur made with blackcurrants, to deliver even more decadence.










Total:
1 hr 40 min
Active:
10 min
Yield:
4 servings
Level:
Easy





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

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.
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.
Layer goblets with berry-cream mixture and whole macerated berries. Sprinkle with chopped hazelnuts and garnish with mint.


Recipe courtesy of Bobby Flay

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