Prep 30 mins
Cook 30 mins
Would you expect a recipe published in a magazine called "Chocolate" to be awesome? It may look like a lot of steps but its really not difficult and you will be well rewarded!
RED BERRY JELLY
- 1⁄3 cup sugar
- 4 teaspoons sugar
- 4 teaspoons sugar
- 1 teaspoon pectin
- 4 cups frozen mixed berries
- 3⁄4 cup water
- 4 teaspoons water
- 1 cup milk
- 3 tablespoons sugar
- 4 egg yolks
- 2 cups milk chocolate, grated
- 2 cups 35% cream
- 6 tablespoons pine nuts
- 6 tablespoons flour
- 2 tablespoons sugar
- 1⁄4 cup cold butter, cut into small cubes
- RED BERRY JELLY: combine both amounts of sugar & pectin in a bowl.
- Heat the fruit & both amounts of water in a saucepan over medium heat; when the fruit has thawed, add the sugar/pectin & mix well.
- Bring to a boil & simmer for 10 minutes; remove from heat & leave to cool.
- Pour into tall glasses & refrigerate.
- CUSTARD: Bring milk & half the sugar to a boil in a saucepan.
- Whip the egg yolks with the rest of the sugar in a bowl.
- Whisk half the hot milk into the egg mixture; when fully incorporated, whisk in the rest.
- Return the mixture to the saucepan, stirring over medium heat until it thickens slightly or a thermometer indicates 185F (85C).
- Remove from heat; if necessary, use a hand mixer to smooth the custard.
- Pour the hot custard into a bowl, add the chocolate, stirring to mix & cool to room temperature.
- In another bowl, whip the cream until soft peaks form; fold the chocolate mixture into the whipped cream, using a spatula.
- Spoon the custard into each glass over the berry layer & return to the fridge.
- CRUMBLE: Toast the pine nuts on a baking sheet in a 300F (150C) oven until golden, about 5 minutes; let cool & coarsely chop.
- Combine pine nuts, flour & sugar in a bowl, using an electric mixer; add the butter & continue mixing until texture is crumbly.
- Refrigerate until chilled; spread the mixture on a baking sheet & bake at 325F (160C) for 15 minutes.
- Sprinkle over the bavarian cream layer before serving.