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).
195,6334.7/5 for 11 ratings
Grade this recipe: Last 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: 2,264 grams
How long does it take?
Time required for this recipe:
Keeping: Several hours in the fridge, covered by a plastic film.
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 1 hour 42 min. | 35 min. | 12 min. | 2 hours 29 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 - 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,195 Kcal or 13,377 Kj | 33 gr | 531 gr | 104 gr |
| 160 % | 13 % | 50 % | 16 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 141 Kcal or 590 Kj | 1 gr | 23 gr | 5 gr |
| 7 % | 1 % | 2 % | 1 % |
| Per glass | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 399 Kcal or 1,671 Kj | 4 gr | 66 gr | 13 gr |
| 20 % | 2 % | 6 % | 2 % |
How much will it cost?
- For 8 glasses : 12.61 €
Source
Home made.More recipes?
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: Pears and caramelised walnut samosas , Warm apple feuillantines, Norman flambéed apples, Rice pudding (riz au lait), Sautéed pears with custard and orange syrup , ... All |
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Individual charlottes with morello cherries, Strawberry Charlotte, Cranachan, Pear charlotte, Diplomat cream, ... All |
 | Fruit coulis (fruit purée): You can get more informations, or check-out other recipes which use it, for example: Peach Melba, Fruit crémeux, Fillings for macaroons, Warm apple feuillantines, Macarons (the original French macaroons) , ... All |
| Brown sugar: You can check-out other recipes which use it, like for example: Craquelin (sweet cracker dough), Gingerbread, Caribbean upside-down cake, Cocktails, Chocolate cereal bars, ... All |
Other recipes you may also like
![[Flambéd bananas ]](/images/vignettes_150/12.jpg)
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.72,812 14/5 for 1 ratings 40 min.
![[Crème brulée]](/images/vignettes_150/13.jpg)
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...186,482 74.3/5 for 7 ratings 4 hours 38 min.
![[Soft fruits in sabayon]](/images/vignettes_150/19.jpg)
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.79,7833.9/5 for 18 ratings 46 min.
![[Tiramisu]](/images/vignettes_150/23.jpg)
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.110,3625/5 for 1 ratings 49 min.
![[Confectioner's custard (Crème pâtissière, or French pastry cream)]](/images/vignettes_150/45.jpg)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.276,117 303.8/5 for 37 ratings 36 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-02-23)
Note: We'll never share your email with anyone else.
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.
Post your comment or question