Blackberry White Chocolate Fool With Toasted Hazelnuts Recipes

BERRY-CHOCOLATE FOOLS

Steps:

• Toss 1 quart quartered strawberries with 2 tablespoons granulated sugar in a bowl. Beat 1 cup heavy cream with 2 tablespoons confectioners' sugar until soft peaks form. Melt 2 ounces finely chopped semisweet chocolate in the microwave and cool slightly; fold into the whipped cream. Layer the cream and berries in glasses.

BLACKBERRY FOOL

Steps:

• Add the blackberries to a bowl, sprinkle over the granulated sugar and blackberry liqueur and let steep 10 minutes.
• Meanwhile, add the cream and powdered sugar to the bowl of a mixer and whip to soft peaks. Mash the blackberries with a fork, and then fold them into the cream.
• Spoon the fool into individual glasses. Crush some ladyfingers on top. Top each with a sprig of mint and a whole blackberry!

PACIFIC NORTHWEST BLACKBERRY FILLED DOUGHNUTS WITH WHITE CHOCOLATE GANACHE AND TOASTED HAZELNUTS

Steps:

• Bring milk to a simmer in a 1-quart heavy saucepan, then remove from heat and stir in sugar and salt. Pour into a large bowl and let cool slightly.
• While milk is cooling, dissolve yeast in warm water in a small bowl, stirring. Let stand for 5 minutes.
• Stir the yeast mixture into the milk, along with 2 tablespoons oil, eggs, and zest. Stir in 2 1/2 cups flour with a wooden spoon to make a very soft dough. Spread 1 cup flour on work surface and put dough on top, scraping it from bowl with a rubber spatula. Knead dough, incorporating all of flour from work surface and adding just enough additional flour (if necessary), about 5 minutes; dough should be slightly sticky. Transfer dough to an oiled large bowl and sprinkle lightly with additional flour. Cover bowl with a clean kitchen towel and let dough rise in a warm draft-free place until doubled in bulk, about 1 1/2 hours.
• Turn out dough onto a floured surface and roll out with a floured rolling pin until 1-inch thick. Cut out rounds with a 2-inch cutter. Place on a sheet pan and cover doughnuts with another kitchen towel and let rise in a warm place for 30 minutes.
• While doughnuts rise, heat oil in a deep 4-quart pot until it registers 365 degrees F on a thermometer. Fry doughnuts 2 at a time, turning once or twice, until puffed and golden brown, about 2 to 3 minutes per batch. Transfer to paper towels to drain.
• Place jam in a pastry bag fitted with a 1-inch plain tip and poke the tip into the center of each doughnut (entering from the side) and squeeze in some of the jam. Ice the top with some of the ganache and sprinkle with hazelnuts.
• Bring cream to a simmer in a small saucepan. Place white chocolate in a large bowl, pour hot cream over, and let sit for 1 minute; whisk until smooth. Let cool until slightly thickened.

BLACKBERRY-WHITE CHOCOLATE FOOL

Steps:

• Place berries in a large bowl, add 1/4 cup of sugar and 2 tablespoons of cassis, if using, 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 of sugar and 2 tablespoons of the cassis, if using, 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. Garnish with mint.

BLACKBERRY-CHOCOLATE CHIP PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place one of the pie crusts into the bottom of a 9 inch pie plate.
• In a bowl, mix the sugar, flour, and cinnamon. Gently stir in the blackberries and chocolate chips. Sprinkle with lemon juice. Transfer to the pie crust in the pie plate. Place remaining pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers.
• Bake 35 minutes in the preheated oven, until top is golden brown. Cool slightly before slicing.

BLACKBERRY-WHITE CHOCOLATE FOOL

Steps:

• Place berries in a large bowl, add 1/4 cup of sugar and 2 tablespoons of cassis; stir well and let sit at room temp 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 of sugar and 2 tablespoons of cassis in a large bowl, until soft 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.
• Garnish with mint.