Belle-helene in a glass
It's a recipe where you make 4 layers of different creams in a small glass: vanilla cream, small dice of pear cooked in maple syrup, chocolate mousse and whipped cream. It should be served to your guests cool but not too cold .
201,3654/5 for 25 ratings
Last modified on: February 21th 2011
For 6 glasses, you will need:
- 1
200 ml crème brulée mixture - 2
4 Pears - 3
4 tablespoons maple syrup - 4
200 ml Chocolate mousse - 5
200 ml Chantilly cream - 6
a little powdered cocoa - 7
½ lemon - Total weight: 1,445 grams
How long does it take?
Time required for this recipe:
Keeping: Several hours in the fridge, covered by a plastic film.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 47 min. | 1 hour | 1 hour 47 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 20 min.
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.
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.
Stage 2 - 50 min.
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.
Remove glasses from water and leave for 2 hours to cool to room temperature, then put in the fridge.
Stage 3 - 10 min.
Cut 4 Pears into small dice, and pour over juice of ½ lemon.
Stage 4 - 2 min.
Put 4 tablespoons maple syrup in a pan on medium heat, add the diced pears.
Stage 5 - 10 min.
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.
Prepare 200 ml Chocolate mousse and 200 ml Chantilly cream.
Stage 6 - 5 min.
Begin assembly:
Add a tablespoon of cold diced pears to each glass, to about the same depth as the bottom layer.
Add a tablespoon of cold diced pears to each glass, to about the same depth as the bottom layer.
Stage 7 - 5 min.
On the pears, add the same depth of chocolate mousse (using a teaspoon or a forcing bag).
Stage 8 - 5 min.
On the chocolate, add a layer of whipped cream, again using a forcing bag.
Sprinkle with a pinch of cocoa powder to finish.
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.
Nutritional information
How much will it cost?
- For 6 glasses : 5.44 €
Source
Home made.More recipes?
This recipe uses (among others) | 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: Cranachan, Saint Honoré cake, Strawberry Verveine Tart , Strawberry Charlotte, Pavlova, ... All |
| Maple syrup: You can check-out other recipes which use it, like for example: Moist cereal bars, Pain perdu, Baked apples from St Aubin le Vertueux, Canadian apple crumble, Simple maple-syrup tart, ... All |
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