Milk Chocolate Bavarian Cream With Pine Nut Crumble

“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!”

Ingredients Nutrition


  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.

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