-
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.
