|Preparation||Resting||Cooking||Start to finish|
|47 min.||1 hour||1 hour||2 hours 47 min.|
|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||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||Cut 4 Pears into small dice, and pour over juice of ½ lemon.||10 min.|
|4||Put 4 tablespoons maple syrup in a pan on medium heat, add the diced pears.||2 min.|
|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.
Add a tablespoon of cold diced pears to each glass, to about the same depth as the bottom layer.
|7||On the pears, add the same depth of chocolate mousse (using a teaspoon or a forcing bag).||5 min.|
|8||On the chocolate, add a layer of whipped cream, again using a forcing bag.
Sprinkle with a pinch of cocoa powder to finish.
For 6 glasses : 5.44 €
|Chocolate mousse: You can get more informations, or check-out other recipes which use it, for example: ... [All]|
|Crème brulée mixture: You can get more informations, or check-out other recipes which use it, for example: ... [All]|
|Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: European glass, Apple charlotte with toasted brioche, Rum babas, Pavlova, Individual charlottes with morello cherries, ... [All]|
|Pears: You can check-out other recipes which use it, like for example: Pear charlotte, Pears and caramelised walnut samosas , Pears in red wine with blackcurrant , Fruit salad, French Family Cake, ... [All]|
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