Blackberry White Chocolate Fool With Toasted Hazelnuts Recipes

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.

Steps:

• Preheat a broiler, oven or grill to medium-high heat .
• Toast the bread until lightly golden brown on both sides-the bread should be crisp but still tender on the inside, not brittle. Dollop some ricotta on each slice of toast. Drizzle a little honey over all, and then zest the orange over the tops. Scatter the hazelnuts on top, put a wedge of fruit on each toast and finish with another drizzle of honey.

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.

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.

Steps:

• Preheat the oven to 375 degrees F.
• Lay 1 phyllo sheet on a work surface. Brush the phyllo with melted butter. Top with another phyllo sheet. Repeat with more butter and 2 more phyllo sheets. Cut the stacked phyllo sheets into 6 (5-inch) squares. Line each muffin cup with 1 stacked phyllo square, allowing the edges to ruffle and extend above the cup rims. Repeat with the remaining 4 phyllo sheets and melted butter. Bake until the phyllo cups are golden brown, about 9 minutes. Transfer the muffin pan to a cooling rack and cool completely.
• Meanwhile, stir the white chocolate and 1/4 cup cream in a heavy small saucepan over low heat until the chocolate is melted and smooth. Pour into a large bowl and cool to barely lukewarm. Stir in the hazelnuts. Using an electric mixer, beat the remaining 1 1/4 cups cream in another large bowl to medium-firm peaks. Fold the cream into the white chocolate mixture in 2 batches. Cover and refrigerate until cold, about 1 hour.
• Spoon 2 teaspoons of the chocolate hazelnut spread into each phyllo cup, if using. Spoon the white chocolate mousse into the cooled phyllo cups, mounding slightly. Arrange the mousse-filled phyllo cups on plates. Sprinkle the bittersweet chocolate over the mousse, or garnish with edible flowers, and serve.
• Do-Ahead Tip: The unfilled phyllo cups can be made 2 days ahead. Store them in an airtight container at room temperature. The white chocolate mousse can be made up to 8 hours ahead. Keep it refrigerated. The filled phyllo cups can be assembled up to 1 hour ahead. Cover and refrigerate them.

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.

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.

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.