Belle-helene in a glass

A recipe from cooking-ez.com

For 6 glasses, you will need:

• 1 200 ml crème brulée mixture
• 2 4 Pears
• 3 4 tablespoons maple syrup
• 4 200 ml Chocolate mousse
• 5 200 ml Chantilly cream
• 6 a little powdered cocoa
• 7 ½ lemon
• Total weight: 1,445 grams

Times:

Preparation	Cooking	Start to finish
50 min.	1 hour	1 hour 50 min.

Step by step recipe

1	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.
2	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.
3	Cut 4 Pears into small dice, and pour over juice of ½ lemon.
4	Put 4 tablespoons maple syrup in a pan on medium heat, add the diced pears.
5	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.
6	Begin assembly: Add a tablespoon of cold diced pears to each glass, to about the same depth as the bottom layer.
7	On the pears, add the same depth of chocolate mousse (using a teaspoon or a forcing bag).
8	On the chocolate, add a layer of whipped cream, again using a forcing bag. Sprinkle with a pinch of cocoa powder to finish.

Remarks

This dessert can easily be prepared the day before, and be kept in the fridge until serving. Even so, I advise you to prepare and add the final layer of whipped cream the last minute if possible.

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