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