European glass

A recipe from cooking-ez.com

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: 2,265 grams

Times:

Preparation	Resting	Cooking	Start to finish
1 hour 45 min.	35 min.	15 min.	2 hours 30 min.

Step by step recipe

1	First layer: Make red fruit jelly, if possible the day before. Soak 1 sheet gelatin in cold water for 5 minutes.
2	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.
3	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.
4	Cover each glass with plastic film, then put in the fridge for at least 4 hours, overnight if possible.
5	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.
6	Melt 2 tablespoons Clarified butter in a frying pan, add 3 tablespoons brown sugar, and cook until it start to caramelise.
7	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.
8	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.
9	15 minutes before the end of this time, prepare 200 g Chantilly cream.
10	Add cold custard to whipped cream, gently folding in with a spatula or a maryse exactly as for beaten egg-whites.
11	When thoroughly mixed, add diced pinapple and mix gently until well distributed through the cream. Pineapple charlotte is ready.
12	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.
13	Meanwhile, prepare coulis of 3 kiwis. Just before serving, add kiwi coulis to fill the remaining 1/3 depth of glass, and top with a segment of peeled clementine. Your european glass is ready, enjoy it.

Remarks

As you will see, it's easy to eat on its own , or it makes an attractive finish to a festive meal.

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