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.
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.