TOTAL TIME 1 hour & 10 min. DIFFICULTY easy
INGREDIENTS:
300 g fresh cream
pistachio grain, to taste
chocolate chips, to taste
For the milk cream:
500 ml milk
vanilla extract
50 g cornstarch
80 g sugar
250 g fresh cream
For the chocolate cream:
200 ml milk or cream
2 egg yolks
40 g sugar
8 g corn flour
100 g 50% dark chocolate
10 g butter
MILK CUSTARD DIRECTIONS:
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First put a saucepan with the milk and vanilla extract on the fire and bring to the boil.
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In the meantime, mix the cornstarch with the sugar in a bowl.
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Pour the hot milk flush, stirring vigorously with a whisk or, even better with the electric whisk to prevent lumps from forming.
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Put the pan back on the heat and, stirring constantly, cook over low heat until the cream has thickened.
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Pour into a bowl and cover with contact film and let cool.
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Whip the cold cream from the fridge and add, a little at a time, to the now cooled cream, mixing from bottom to top.
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Put the cream in a sac-à-poche and put in the fridge until it is used.
CHOCOLATE CUSTARD DIRECTIONS:
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Beat the eggs with the sugar and cornstarch with the electric mixer.
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In a saucepan, heat the milk or cream. When it is hot pour it, a little at a time, into the eggs and put everything on low heat.
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Cook until the cream has thickened, stirring constantly.
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Reduce the chocolate flakes and add it to the cream, stirring until it has melted, turn off and add the butter, stirring constantly.
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Put the cream in a sac-à-poche and put in the fridge to cool.
We make up the dessert:
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Whip the cream until stiff peaks.
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Arrange the glasses alternating a layer of chocolate cream with one of whipped cream. Let cool and, before serving, decorate with berries.
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Place a layer of chocolate cream on the bottom of the glasses, add the milk cream to which you will have added a few drops of chocolate, an additional layer of chocolate cream and whipped cream.
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Leave to cool and, before serving, decorate with the pistachio grain.
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Your glasses are ready to taste!
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