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Parve
Medium
8 Servings
Allergens 
35 Minutes
Diets
No Diets specified
This fruity dessert is refreshing, elegant, and eye-catching. It looks so labor-intensive that you’d never believe that it requires no mixer!
5 and 1/4 ounces (150 grams) chocolate, melted
3 and 1/2 ounces (100 grams) praline paste
1 and 3/4 ounces (50 grams) chopped hazelnuts
7 ounces (200 grams) rolled wafer cookies, crushed to crumbs
1 cup berries (mix and match from frozen blueberries, strawberries, and raspberries)
1/2 cup water
3/4 cup sugar
2 tablespoons Gefen Cornstarch
1 and 1/2 cups milk or nondairy milk substitute
1/2 cup sugar
3 egg yolks
2 tablespoons Gefen Cornstarch
1/2 teaspoon Gefen Vanilla Extract
Combine all praline ingredients to form dry crumbs.
For mousse, put berries, water, and sugar into a small pot, bring to a boil. Whisk together cornstarch and water. As the fruit mixture comes to a boil, add the cornstarch mixture. Mix until thick, then turn off the flame.
To make patisserie cream, in a bowl, mix sugar, yolks, cornstarch, and vanilla. Heat milk in a small pot, over medium-high flame. When the milk just comes to a boil, add sugar mixture. Continue cooking until mixture is thick and creamy, stirring constantly. Remove pot from flame. Transfer cream to refrigerator. If you prefer an airier cream, beat half a container of whipping cream or nondairy topping and fold into the cooled cream.
To assemble, spoon alternating layers of crumb, fruit, and cream into serving glasses.
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Hi Esther,
So sorry this happened!
There are a few factors that can contribute to the crumbs becoming one piece of chocolate. It’s hard to know what exactly contributed in this case, but make sure to avoid overmixing or using too much chocolate. Also don’t let the chocolate mixture cool for too long.
I hope this helps!
-Chana Tzirel from Kosher.com