Milk Chocolate Bavarian Cream With Pine Nut Crumble

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 red berry jelly: combine both amounts of sugar & pectin in a bowl.
• 2 heat the fruit & both amounts of water in a saucepan over medium heat; when the fruit has thawed, add the sugar/pectin & mix well.
• 3 bring to a boil & simmer for 10 minutes; remove from heat & leave to cool.
• 4 pour into tall glasses & refrigerate.
• 5 custard: bring milk & half the sugar to a boil in a saucepan.
• 6 whip the egg yolks with the rest of the sugar in a bowl.
• 7 whisk half the hot milk into the egg mixture; when fully incorporated, whisk in the rest.
• 8 return the mixture to the saucepan, stirring over medium heat until it thickens slightly or a thermometer indicates 185f (85c).
• 9 remove from heat; if necessary, use a hand mixer to smooth the custard.
• 10 pour the hot custard into a bowl, add the chocolate, stirring to mix & cool to room temperature.
• 11 in another bowl, whip the cream until soft peaks form; fold the chocolate mixture into the whipped cream, using a spatula.
• 12 spoon the custard into each glass over the berry layer & return to the fridge.
• 13 crumble: toast the pine nuts on a baking sheet in a 300f (150c) oven until golden, about 5 minutes; let cool & coarsely chop.
• 14 combine pine nuts, flour & sugar in a bowl, using an electric mixer; add the butter & continue mixing until texture is crumbly.
• 15 refrigerate until chilled; spread the mixture on a baking sheet & bake at 325f (160c) for 15 minutes.
• 16 sprinkle over the bavarian cream layer before serving.