Blackberry-White Chocolate Fool With Toasted Hazelnuts

This is a recipe I found on the tastebook.com website that features fresh berries and hazelnuts which are so abundant throughout the Pacific Northwest. I have a small blackberry patch in our pasture, but since they're not in season, I used frozen berries and thought it worked well. And I used black current jam instead of the crème de cassis (since my kids shy away from anything with liquors in it). But I'm looking forward to making this again soon, using cassis and fresh berries, as called for in the recipe.

• Ready In: 1 hr 35 mins
• Serves: 4

Ingredients

• 4  cups fresh blackberries
• 1⁄4 cup sugar, plus 3 tablespoons
• 1⁄4 cup black currant liqueur (such as cassis)
• 1 1⁄2 cups  very cold heavy cream
• 3  ounces white chocolate, melted
• 1⁄4 cup hazelnuts, toasted and chopped
•  mint leaf, 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.
2. Remove half of the berries and mash with fork until pureed. Strain the mixture into a bowl.
3. Whip heavy cream, remaining 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.
4. Layer goblets or parfait glasses with berry-cream mixture and whole macerated berries. Sprinkle with chopped hazelnuts, and garnish with mint.