Pacific Northwest Blackberry Filled Doughnuts With White Chocolate Ganache And Toasted Hazelnuts Recipes

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BLACKBERRY-WHITE CHOCOLATE FOOL WITH TOASTED HAZELNUTS



Blackberry-White Chocolate Fool with Toasted Hazelnuts image

Provided by Bobby Flay

Categories     dessert

Time 1h40m

Yield 4 servings

Number Of Ingredients 7

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

Steps:

  • 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.

BLACKBERRY-WHITE CHOCOLATE FOOL



Blackberry-White Chocolate Fool image

Provided by Bobby Flay

Categories     dessert

Time 1h25m

Yield 4 servings

Number Of Ingredients 6

4 cups fresh blackberries
1/4 cup sugar plus 3 tablespoons
1/4 cup cassis, optional
1 cup very cold heavy cream
4 ounces white chocolate, melted
Mint leaves

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.

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