Belle-helene in a glass
It's a recipe where you make 4 layers of different creams in a small glass: vanilla cream, small dice of pear cooked in maple syrup, chocolate mousse and whipped cream. It should be served to your guests cool but not too cold .
251K 4/5 based on 27 reviews
Last modified on: February 21th 2011
Keywords for this recipe: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
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 47 min.
Cooking: 1 hour
All in all: 1 hour 47 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 20 min.
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.
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.
Stage 2 - 50 min.
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.
Remove glasses from water and leave for 2 hours to cool to room temperature, then put in the fridge.
Stage 3 - 10 min.
Cut 4 Pears into small dice, and pour over juice of ½ lemon.
Stage 4 - 2 min.
Put 4 tablespoons maple syrup in a pan on medium heat, add the diced pears.
Stage 5 - 10 min.
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.
Prepare 200 ml Chocolate mousse and 200 ml Chantilly cream.
Stage 6 - 5 min.
Begin assembly:
Add a tablespoon of cold diced pears to each glass, to about the same depth as the bottom layer.
Add a tablespoon of cold diced pears to each glass, to about the same depth as the bottom layer.
Stage 7 - 5 min.
On the pears, add the same depth of chocolate mousse (using a teaspoon or a forcing bag).
Stage 8 - 5 min.
On the chocolate, add a layer of whipped cream, again using a forcing bag.
Sprinkle with a pinch of cocoa powder to finish.
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.
Keeping: Several hours in the fridge, covered by a plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 120 50 % | 750 70 % | 570 90 % | 3,200 160 % | 13,390 160 % |
| Per 100 g | 8 3 % | 50 5 % | 40 6 % | 220 10 % | 930 10 % |
| Per glass | 20 8 % | 130 10 % | 90 10 % | 530 30 % | 2,230 30 % |
How much will it cost?
- For 6 glasses : 6.05 $
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Chocolate mousse
You can get more informations, or check-out other recipes which use it, for example:
Crème brulée mixture
You can get more informations, or check-out other recipes which use it, for example:
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Bavaroise cream, Strawberry Verveine Tart , Cranachan, Warm apple feuillantines, Pavlova, ... See them all 29
Pears
Like these other recipes: Caramelized pear custard tart, Pear sorbet, Fruit salad, Poached pears, Pear charlotte, ... See them all 20
Other recipes you may also like
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.7M 74.3 4 hours 38 min.
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.October 13th 2010223K4.6 22 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.February 21th 2011741K3.5 8 min.
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.November 11th 2012293K5 33 min.
Nicholas's fish
This is a very easy recipe, everything hinges on the brief cooking of the leeks, then the fish.February 21th 2011243K4.8 56 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.