This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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).
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).
244 K 4.7/5 (11 reviews)
2 hours 30 min.
Average
12.65 €
8 glasses
11 IngredientsLast modified on: August 15th 2010
For 8 glasses, you will need:
- 1
200 g fruit coulis (fruit purée) - 2
1 Victoria pineapple - 3
300 g real custard sauce (crème anglaise) - 4
200 g Chantilly cream - 5
1 sheet gelatin - 6
1 clementines - 7
3 kiwis - 8
½ lime - 9
2 tablespoons clarified butter - 10
3 tablespoons brown sugar - 11 1 sheet gelatin
- Total weight: 2,265 grams
Times for this recipe
Preparation: 1 hour 45 min.
Resting: 35 min.
Cooking: 15 min.
All in all: 2 hours 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
First layer:
Make red fruit jelly, if possible the day before. Soak 1 sheet gelatin in cold water for 5 minutes.
Make red fruit jelly, if possible the day before. Soak 1 sheet gelatin in cold water for 5 minutes.
Stage 2 - ⌛ 5 min.
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.
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.
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.
Leave to cool to room temperature for about 2 hours.
Stage 4 - ⌛ 5 min.
Cover each glass with plastic film, then put in the fridge for at least 4 hours, overnight if possible.
Stage 5 - ⌛ 15 min.
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.
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.
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.
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.
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.
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.
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.
15 minutes before the end of this time, prepare 200 g Chantilly cream.
Stage 10 - ⌛ 5 min.
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.
When thoroughly mixed, add diced pinapple and mix gently until well distributed through the cream. Pineapple charlotte is ready.
Stage 12 - ⌛ 10 min.
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.
Put glasses back in the fridge for at least 2 hours, covered with plastic film.
Remarks
As you will see, it's easy to eat on its own , or it makes an attractive finish to a festive meal.
Keeping: Several hours in the fridge, covered by a plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 90 RDI=30 % | 1,720 RDI=160 % | 270 RDI=40 % | 9,660 RDI=480 % | 40,460 RDI: 480 % |
| Per 100 g | 3 RDI=2 % | 80 RDI=7 % | 10 RDI=2 % | 430 RDI=20 % | 1,790 RDI: 20 % |
| Per glass | 10 RDI=4 % | 220 RDI=20 % | 30 RDI=5 % | 1,210 RDI=60 % | 5,060 RDI: 60 % |
How much will it cost?
- For 8 glasses : 12.65 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Real custard sauce (crème anglaise)
You can get more informations, or check-out other recipes which use it, for example: Bavaroise cream, Confit of quinces in Macvin, Pears in red wine with blackcurrant , Norman flambéed apples, Sautéed pears with custard and orange syrup , ... See them all 13
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Belle-helene in a glass, Frozen nougat, Pavlova, Chantilly rice pudding, Rum babas, ... See them all 30
Fruit coulis (fruit purée)
You can get more informations, or check-out other recipes which use it, for example: Peach Melba, Fillings for macaroons, Blackberry and almond fondant tart, Coupe Augustin, Frozen nougat, ... See them all 11
Brown sugar
Like these other recipes: Apple and whisky crumble, Caribbean upside-down cake, Little lemon biscuits, Grated apple cake, Cramique, ... See them all 46
Other recipes you may also like
Oat shortbread biscuits
Little biscuits with home-made oat flour (made from rolled oat flakes). February 21th 2011295 K 15 2 hours 45 min.
Chocolate ganache
A chocolate ganache is a mixture of cream and chocolate made while hot. This gives a kind of paste which solidifies somewhat as it cools but remains fairly soft. This is the filling used in many chocolates. January 25th 2022341 K 13.7 15 min.
Pan bagnat
Pan Bagnat is a traditional recipe from the Nice area. The name means "soaked bread", as it consists of a round bread roll that has been drenched with a mix of oil and vinegar then filled vegetables and fish. Years ago this was the snack that fisherman took with them on their boats, but this is a modernised version. October 18th 2020170 K4.1 45 min.
Rice and peas
This is a very simple recipe that can made almost entirely with leftovers: chicken, rice and peas. September 1st 2013145 K4.2 30 min.
Crispy prawn rolls
The prawns are fried, then mixed with finely diced carrots and courgettes before being rolled up in a sheet of brik or filo pastry. July 27th 201497 K4.8 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.