1. RED BERRY JELLY: combine both amounts of sugar & pectin in a bowl. 2. Heat the fruit & both amounts of water in a saucepan over medium heat; when the fruit has thawed, add the sugar/pectin & mix well. 3. Bring to a boil & simmer for 10 minutes; remove from heat & leave to cool. 4. Pour into tall glasses & refrigerate. 5. CUSTARD: Bring milk & half the sugar to a boil in a saucepan. 6. Whip the egg yolks with the rest of the sugar in a bowl. 7. Whisk half the hot milk into the egg mixture; when fully incorporated, whisk in the rest. 8. Return the mixture to the saucepan, stirring over medium heat until it thickens slightly or a thermometer indicates 185F (85C). 9. Remove from heat; if necessary, use a hand mixer to smooth the custard. 10. Pour the hot custard into a bowl, add the chocolate, stirring to mix & cool to room temperature. 11. In another bowl, whip the cream until soft peaks form; fold the chocolate mixture into the whipped cream, using a spatula. 12. Spoon the custard into each glass over the berry layer & return to the fridge. 13. CRUMBLE: Toast the pine nuts on a baking sheet in a 300F (150C) oven until golden, about 5 minutes; let cool & coarsely chop. 14. Combine pine nuts, flour & sugar in a bowl, using an electric mixer; add the butter & continue mixing until texture is crumbly. 15. Refrigerate until chilled; spread the mixture on a baking sheet & bake at 325F (160C) for 15 minutes. 16. Sprinkle over the bavarian cream layer before serving. ---------------------------------------------------------------------------
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