Belle-helene in a glass

Step by step recipe:

  1. 20 min.Belle-helene in a glass : Photo of step #1
    Preheat oven to 150°C or 302°F, and boil a large pan of water. Put glasses in a dish or baking sheet.

    Divide 200 ml crème brulée mixture (cold) between glasses, to about ¼ depth. Try to pour cream directly into the bottom of each glass without touching the sides, to prevent splashes burning on during cooking.
  2. 50 min.Belle-helene in a glass : Photo of step #2
    Put in the oven, and add hot water to the dish. Cook for about 50 minutes, until cream is just set.

    Remove glasses from water and leave for 2 hours to cool to room temperature, then put in the fridge.
  3. 10 min.Belle-helene in a glass : Photo of step #3
    Cut 4 Pears into small dice, and pour over juice of ½ lemon.
  4. 2 min.Belle-helene in a glass : Photo of step #4
    Put 4 tablespoons maple syrup in a pan on medium heat, add the diced pears.
  5. 10 min.Belle-helene in a glass : Photo of step #5
    Cook on medium heat until all liquid has evaporated. You can cook it a little longer if you like a caramelised flavour. Leave to cool as for the cream.

    Prepare 200 ml Chocolate mousse and 200 ml Chantilly cream.
  6. 5 min.Belle-helene in a glass : Photo of step #6
    Begin assembly:

    Add a tablespoon of cold diced pears to each glass, to about the same depth as the bottom layer.
  7. 5 min.Belle-helene in a glass : Photo of step #7
    On the pears, add the same depth of chocolate mousse (using a teaspoon or a forcing bag).
  8. 5 min.Belle-helene in a glass : Photo of step #8
    On the chocolate, add a layer of whipped cream, again using a forcing bag.

    Sprinkle with a pinch of cocoa powder to finish.

Remarks:

This dessert can easily be prepared the day before, and be kept in the fridge until serving. Even so, I advise you to prepare and add the final layer of whipped cream the last minute if possible.

Source:

Home made

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