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 .
264 K 4/5 (27 reviews)
1 hour 50 min.
Easy
2 glasses
7 IngredientsLast modified on: February 21th 2011
For 2 glasses, you will need:
- 1
70 g crème brulée mixture - 2
1 Pears - 3
1 tablespoon maple syrup - 4
70 g chocolate mousse - 5
70 g Chantilly cream - 6
a little powdered cocoa - 7
0 lemon - Total weight: 500 grams
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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 70 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 70 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 1 Pears into small dice, and pour over juice of 0 lemon.
Stage 4 - 2 min.
Put 1 tablespoon 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 70 g chocolate mousse and 70 g Chantilly cream.
Prepare 70 g chocolate mousse and 70 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 | 40 RDI=20 % | 260 RDI=30 % | 200 RDI=30 % | 1,130 RDI=60 % | 4,710 RDI: 60 % |
| Per 100 g | 8 RDI=3 % | 50 RDI=5 % | 40 RDI=6 % | 230 RDI=10 % | 950 RDI: 10 % |
| Per glass | 20 RDI=8 % | 130 RDI=10 % | 100 RDI=20 % | 560 RDI=30 % | 2,360 RDI: 30 % |
How much will it cost?
- For 2 glasses : 2.00 €
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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: Strawberries in a thyme and lemon-flavoured red wine reduction, Diplomat cream, Ice-cream Vacherin, Frozen nougat, Viennese chocolate cups, ... See them all 30
Pears
Like these other recipes: Pear and chocolate Paris puddings, Fruit salad, Pear, grapefruit and pistachio tart, Caramelized pear custard tart, Yvetot Douillons, ... See them all 20
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