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).
172,8024.7/5 for 11 ratings
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
Change for:
Measures:
How long does it take?
Time required
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 1 hour 42 min. | 35 min. | 12 min. | 2 hours 29 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?
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
How much will it cost?
- For 8 glasses : 12.61 €
Source
Home madeMore 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: Pistachio panna cotta with custard, Individual charlottes with morello cherries, Warm apple feuillantines, Norman flambéed apples, 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: Ice-cream Vacherin, Mini Mont-Blanc choux puffs, Pear charlotte, Strawberry Charlotte, Strawberries with mint and cream, ... All |
 | 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, Coupe Augustin, Apricot fool, Framboisier, Peach Melba, ... All |
| Brown sugar: You can check-out other recipes which use it, like for example: Chocolate cake, Craquelin (sweet cracker dough), Flaky brownie brioche, Little lemon biscuits, Cocktails, ... All |
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