Blackberry White Chocolate Fool Food

FROTHY HOT WHITE CHOCOLATE

Steps:

• Combine the milk, vanilla bean and vanilla seeds in a saucepan and bring to a simmer. Remove the vanilla bean. Add the hot milk to the blender and carefully blend until frothy. Add the white chocolate to the blender and blend until the chocolate is melted. Divide between 2 mugs, top with a dollop of whipped cream and sprinkle with cocoa powder.

BLACKBERRY-WHITE CHOCOLATE FOOL WITH TOASTED HAZELNUTS

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 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!

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-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.