Cooking-ez.com

Name: Belle-helene in a glass
Prep time: 47 min
Cook time: 1 h
Total time: 1 h 47 min
Yield: 6 glasses
Cuisine: french
Ingredients: 200 ml crème brulée mixture; 4 Pears; 4 tablespoons maple syrup; 200 ml Chocolate mousse; 200 ml Chantilly cream; a little powdered cocoa; ½ lemon

1,008 easy and fully explained recipes, with 12,258 photos and 79 videos

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 .

200,3324/5 for 25 ratings

Last modified on: February 21^th 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

Change for:

Measures:

How long does it take?

Fulfillment

Preparation	Cooking	Start to finish
47 min.	1 hour	1 hour 47 min.

Preservation:

Several hours in the fridge, covered by a plastic film.

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?

Work this out...

Step by step recipe

Stage 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.

Stage 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.

Stage 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.

Stage 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.

Stage 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.

Stage 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.

Stage 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).

Stage 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 6 glasses : 5.44 €

Note : These prices are only approximate

Change currency:

Source

Home made

More recipes?

This recipe use (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: Pavlova, Quick Strawberry Millefeuille, Strawberry Charlotte, Strawberry Verveine Tart , Strawberries with mint and cream, ... All
	Pears: You can check-out other recipes which use it, like for example: Yvetot Douillons, Pear, grapefruit and pistachio tart, Fresh fruit in sabayon, Fruit salad, Pears and caramelised walnut samosas , ... All

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.