Cooking-ez.com

964 easy and fully explained recipes, with 20,814 photos and 77 videos

European glass

European glass

A little dessert that's rather long to make, but which will always impress your guests.

Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment.

It's "european" because it resembles the italian flag, and in another version with apricot instead raspberries, the irish flag (a country so dear to me).

170,9224.7/5

Grade this recipe :

Last modified on: August 15th 2010

For 8 glasses, you will need:

How long does it take?

PreparationRestingCookingStart to finish
1 hour 42 min.35 min.12 min.2 hours 29 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
5 min.
European glass : Photo of step #1 First layer:

Make red fruit jelly, if possible the day before. Soak 1 sheet gelatin in cold water for 5 minutes.
Stage 2
5 min.
European glass : Photo of step #2 Meanwhile, put 200 g Fruit coulis (fruit purée) (or strawberries, blackcurrants, etc.) in a pan on low heat. As soon as it's hot (do not let it boil), remove from heat.

Drain gelatin sheets by squeezing them, dry them in a cloth, and dissolve in the hot coulis, while stirring.

Leave to cool about 30 minutes.
Stage 3
30 min.
European glass : Photo of step #3 Pour about 2 tablespoons of red fruit jelly into the bottom of a small glass, using a funnel if it helps.

Leave to cool to room temperature for about 2 hours.
Stage 4
5 min.
European glass : Photo of step #4 Cover each glass with plastic film, then put in the fridge for at least 4 hours, overnight if possible.
Stage 5
15 min.
European glass : Photo of step #5 Second layer:

Peel 1 Victoria pineapple, then cut into small dice (about 5 mm square).

If you don't have a Victoria Pineapple, use half a normal one.
Stage 6
2 min.
European glass : Photo of step #6 Melt 2 tablespoons Clarified butter in a frying pan, add 3 tablespoons brown sugar, and cook until it start to caramelise.
Stage 7
7 min.
European glass : Photo of step #7 Tip in diced pineapple and cook for 3-4 minutes while stirring, then add juice of ½ lime.

As soon as it's cooked, remove from heat, allow to cool, and keep in the fridge in a sealed container.

Also the day before, make the custard (creme anglaise), and when cooled, keep in the fridge in a sealed container.
Stage 8
20 min.
European glass : Photo of step #8 On the day: Put 1 sheet gelatin in dish of cold water.

Meanwhile, heat the custard in a pan over low heat, and as soon as it is fairly hot (do not allow to boil), drain and dry the gelatin sheets and add to the pan while stirring. Leave to cool for 45 minutes.
Stage 9
20 min.
European glass : Photo of step #9 15 minutes before the end of this time, prepare 200 g Chantilly cream.
Stage 10
5 min.
European glass : Photo of step #10 Add cold custard to whipped cream, gently folding in with a spatula or a maryse exactly as for beaten egg-whites.
Stage 11
5 min.
European glass : Photo of step #11 When thoroughly mixed, add diced pinapple and mix gently until well distributed through the cream. Pineapple charlotte is ready.
Stage 12
10 min.
European glass : Photo of step #12 Remove glasses from the fridge, and fill them with charlotte to 2/3 depth, preferably using a forcing bag.

Put glasses back in the fridge for at least 2 hours, covered with plastic film.
Stage 13
20 min.
European glass : Photo of step #13 Meanwhile, prepare coulis of 3 kiwis.

Just before serving, add kiwi coulis to fill the remaining 1/3 depth of glass, and top with a segment of peeled clementine.

Your european glass is ready, enjoy it.

Remarks

As you will see, it's easy to eat on its own , or it makes an attractive finish to a festive meal.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
232789 gr1724 gr268 gr
116 %34 %163 %41 %
Per 100 g
CaloriesProteins CarbohydratesFats
1034 gr76 gr12 gr
5 %2 %7 %2 %
Per glass
CaloriesProteins CarbohydratesFats
29011 gr215 gr33 gr
15 %4 %20 %5 %
% 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 8 glasses : 12.61 €

Note : These prices are only approximate.

Change currency:

Source: Home made
Grade this recipe :

More recipes?

This recipe use (among others)
Real custard sauce (crème anglaise)Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Pears in red wine with blackcurrant , Norman flambéed apples, Rice pudding (riz au lait), Pears and caramelised walnut samosas , Sautéed pears with custard and orange syrup , ... All
Chantilly creamChantilly cream: You can get more informations, or check-out other recipes which use it, for example: Peach Melba, Chouquettes, Rum babas, Pavlova, Coupe Augustin, ... All
Fruit coulis (fruit purée)Fruit coulis (fruit purée): You can get more informations, or check-out other recipes which use it, for example: Half-cooked chocolate cake with raspberry coulis, Apricot fool, Coupe Augustin, Peach Melba, Frozen Nougat, ... All
Brown sugarBrown sugar: You can check-out other recipes which use it, like for example: Chocolate cereal bars, Flaky brownie brioche, Quince and apple compote, Sweet pancake rolls from Brittany, Moist cereal bars, ... All

visitors have also looked at

Scallops with green asparagus tips and parmesan
Scallops with green asparagus tips and parmesan
Express chilli con carne
Express chilli con carne
How to roll out pastry for a tart
How to roll out pastry for a tart
How to prepare spinach
How to prepare spinach
Chicken nems
Chicken nems

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-12-23)

I am not a leaving thing
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.

I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page