Belle-helene in a glass

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.

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.

Cut 4 Pears into small dice, and pour over juice of ½ lemon.

Put 4 tablespoons maple syrup in a pan on medium heat, add the diced pears.

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.

Begin assembly:

Add a tablespoon of cold diced pears to each glass, to about the same depth as the bottom layer.

On the pears, add the same depth of chocolate mousse (using a teaspoon or a forcing bag).

On the chocolate, add a layer of whipped cream, again using a forcing bag.

Sprinkle with a pinch of cocoa powder to finish.