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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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