Food Network Kitchens
1kg fresh blackberries
50g sugar, plus 3 tbps 60ml cassis
370ml very cold double cream
90g white chocolate, melted
30g hazelnuts, toasted and chopped
Mint leaves, for garnish
Place berries in a large bowl. Add 50g sugar and 2 tbps 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 tbps sugar, and 2 tbps cassis in a large bowl until stiff peaks form. Fold in the white chocolate and strained puree and chill for 1 hour.
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