This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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 .
270 K 4/5 (27 reviews)
1 hour 50 min.
Easy
5.45 €
6 glasses
7 IngredientsLast modified on: February 21th 2011
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: 1,465 grams
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 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 RDI=50 % | 760 RDI=70 % | 570 RDI=90 % | 3,250 RDI=160 % | 13,600 RDI: 160 % |
| 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 % | 540 RDI=30 % | 2,270 RDI: 30 % |
How much will it cost?
- For 6 glasses : 5.75 €
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: Ice-cream Vacherin, Chantilly rice pudding, European glass, St Tropez tart, Peach and blackcurrant sundae, ... See them all 30
Pears
Like these other recipes: Dijonnaise pear cake, Pear compote , Pear tart with almond cream, Pear, grapefruit and pistachio tart, Fruit salad, ... See them all 20
Other recipes you may also like
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part. July 5th 2016254 K4.4 2 hours 2 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a... November 12th 2017952 K 54 20 min.
Montbenoit's canapés
A recipe from Franche-comté (lovely region of eastern France): large slices of bread coated with melted shallot, grilled bacon dice, a big slice of Morbier (cheese from the same region) and a brief spell in the oven. It really is a winter dish. October 13th 2010290 K4.6 1 hour 45 min.
How to cook bacon and remove excess fat
To prevent excess fat in a recipe using bacon, you can "blanch" it before use, leaving most of the fat in the pan with the water. February 21th 2011397 K 44.8 15 min.
Mixed salad
Mixed salad is one of those simple but delicious summer recipes which go so well with a barbeque. It's a mix of several fresh vegetables, herbs and French dressing (vinaigrette). February 21th 2011302 K4.6 1 hour
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-09)
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.