Preparation | Cooking | Start to finish |
---|---|---|
47 min. | 1 hour | 1 hour 47 min. |
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. | ![]() |