250 ml milk
250 ml cream
3 egg yolks
60 g caster sugar
150 g Butler salted dark chocolate, broken into small pieces
1 gelatine sheet (2g), soaked in water
Pistachio and hazelnut crumble:
80 g flour
80 g hazelnut
60 g skinless salted pistachios, crushed
80 g ground almonds
80 g caster sugar
80 g butter
Raspberries & Blackberries to serve
Soak the gelatine in a little cold water.
Pour the milk and cream into a saucepan and bring to the boil.
In the meantime whisk together the egg yolks and caster sugar in a bowl. Remove the saucepan from the heat, and pour the cream mixture over the beaten egg and sugar. Return to a low heat and stir with the spatula until slightly thickened, then remove from the heat and set aside.
Add the chocolate pieces and stir to combine. Remove the gelatine from the water and squeeze to remove excess liquid, stir into the chocolate custard. Pour into ramekins and leave to cool for 2 -3 hours in the refrigerator.
Preheat the oven to 200˚C/400C/Gas Mark 6.
In the meantime, sift the flour into a bowl and add the sugar, butter and crushed pistachios, hazelnut and ground almonds. Combine together until the mixture resembles breadcrumbs. place on a non-stick baking tray and transfer in the oven. Bake for 15 minutes shaking the open every 5 minutes until lightly golden.
To serve place a few raspberries and blackberries onto the set chocolate custard and top with the nut crumble.