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 .
257 K 4/5 (27 reviews)
1 hour 50 min.
Easy
3 glasses
7 IngredientsLast modified on: February 21th 2011
For 3 glasses, you will need:
- 1
100 g crème brulée mixture - 2
2 Pears - 3
2 tablespoons maple syrup - 4
100 g chocolate mousse - 5
100 g Chantilly cream - 6
a little powdered cocoa - 7
¼ lemon - Total weight: 725 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 50 min.
Cooking: 1 hour
All in all: 1 hour 50 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 100 g 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 100 g 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 2 Pears into small dice, and pour over juice of ¼ lemon.
Stage 4 - 2 min.
Put 2 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 100 g chocolate mousse and 100 g Chantilly cream.
Prepare 100 g chocolate mousse and 100 g 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 | 60 RDI=20 % | 380 RDI=40 % | 280 RDI=40 % | 1,600 RDI=80 % | 6,690 RDI: 80 % |
| Per 100 g | 8 RDI=3 % | 50 RDI=5 % | 40 RDI=6 % | 220 RDI=10 % | 930 RDI: 10 % |
| Per glass | 20 RDI=8 % | 130 RDI=10 % | 90 RDI=10 % | 530 RDI=30 % | 2,230 RDI: 30 % |
How much will it cost?
- For 3 glasses : 2.75 €
Change currency: 
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: Peach Melba, Ice-cream Vacherin, Saint Honoré cake, St Tropez tart, Warm apple feuillantines, ... See them all 30
Maple syrup
Like these other recipes: Pain perdu, Granola, Apple and whisky crumble, Moist cereal bars, Baked apples from St Aubin le Vertueux, ... See them all 10
Other recipes you may also like
Hummus
Hummus (or houmous), is one of the famous and delicious Lebanese "mezzes".May 30th 2020336 K4.7 20 min.
Smoked salmon sacristains
Sacristain (sexton in English, a strange name though common in French cooking) is a small pastry twist, made with puff pastry. There are many recipes with different flavours, sweet or savoury. Here is one with smoked salmon, ideal as an aperitif.February 21th 2011232 K 33.7 1 hour 30 min.
Spinach and hard-boiled egg gratin
In this gratin, spinach and hard-boiled eggs are combined with bechamel sauce and topped with grated cheese.December 18th 2013146 K4.7 35 min.
Warm cauliflower salad with two cheeses
For this recipe, the cauliflower is steamed until just tender, then mixed while still warm with diced Mimolette and Cantal cheeses and a good vinaigrette.July 3rd 201649 K4.5 35 min.
Fillets of sole Dieppoise
In principal, fillets of sole Dieppoise are poached and served with a creamy sauce and small shellfish. I am offering a new twist on the dish, with the fish sautéed rather than poached, a cream sauce flavoured with mussel stock, and served with shellfish (mussels, cockles and clams), mushrooms and...December 30th 201973 K3.9 1 hour 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
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.