Instructions

• First, make the crumble. Preheat the oven to 350°F.
• Place the chocolate wafers and chocolate chips in a food processor. Pulse 8-10 times or until finely crushed. Move to a bowl. Add in the butter, coffee and Espresso Sugar. Stir to combine. Press the mixture into a 9X9 pan. Bake for 10 minutes. Move to a rack and allow to cool completely.
• Next, make the Vanilla Flecked Cream. In a medium saucepan, warm the milk until you see steam forming on the top and just a few bubbles around the edges. Remove from the heat. In a mixing bowl, whisk together the sugar, flour, salt and yolks until light yellow. The mixture will be a thick paste.
• Using a ladle, begin adding the milk in a slow, thin stream to the egg mixture while whisking constantly. Ladle in about 1/3 of the hot milk to temper the mixture.
• Whisk the tempered mixture back into the milk in the pot and heat the pot over low heat. Switch to a wooden spoon and stir constantly as you wait for bubbles to pop on the surface and for the mixture to thicken. Whisk in the Pure Bourbon Vanilla Extract and Ground Vanilla Beans.
• Press the mixture through a sieve into a clean bowl. Press plastic wrap onto the surface of the cream and chill.
• Next, make the strawberry topping. Place the strawberries and Raspberry Sugar in a bowl and stir to combine. Refrigerate for at least 30 minutes to allow juices to form and a syrup to develop.
• To serve, break up the crust into bite-sized pieces. Using individual parfait bowls or stemless wine glasses, place a few pieces of the crust in the bottom of the dishes. Top with a dollop of Vanilla Flecked Cream. Add a spoonful of strawberries and the syrup over the vanilla cream