Belle-helene in a glass


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 .
217,3704/5 for 25 ratings
Grade this recipe:

Last modified on: February 21th 2011

For 6 glasses, you will need:

Change those ingredients for: 2 glasses 3 glasses 6 glasses 12 glasses 18 glasses

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
47 min.1 hour1 hour 47 min.
Keeping: 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?
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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

Whole recipe
Energetic valueProteins CarbohydratesFats
2,021 Kcal or 8,462 Kj28 gr270 gr141 gr
101 %11 %25 %21 %
Per 100 g
Energetic valueProteins CarbohydratesFats
140 Kcal or 586 Kj2 gr19 gr10 gr
7 %1 %2 %1 %
Per glass
Energetic valueProteins CarbohydratesFats
337 Kcal or 1,411 Kj5 gr45 gr24 gr
17 %2 %4 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
Chocolate mousseChocolate mousse: You can get more informations, or check-out other recipes which use it, for example:
Crème brulée mixtureCrème brulée mixture: You can get more informations, or check-out other recipes which use it, for example:
Chantilly creamChantilly cream: You can get more informations, or check-out other recipes which use it, for example: Chouquettes, Strawberries in a thyme and lemon-flavoured red wine reduction, Strawberries with mint and cream, Mini Mont-Blanc choux puffs, Millefeuille, ... All
Maple syrupMaple syrup: You can check-out other recipes which use it, like for example: Baked apples from St Aubin le Vertueux, Pain perdu, Canadian apple crumble, Simple maple-syrup tart, Moist cereal bars, ... All

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