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 12 glasses, you will need:
- 1
400 g crème brulée mixture - 2
8 Pears - 3
8 tablespoons maple syrup - 4
400 g Chocolate mousse - 5
400 g Chantilly cream - 6
a little powdered cocoa - 7
1 lemon - Total weight: 2,890 grams
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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 400 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 400 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 8 Pears into small dice, and pour over juice of 1 lemon.
Stage 4 - 2 min.
Put 8 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 400 g Chocolate mousse and 400 g Chantilly cream.
Prepare 400 g Chocolate mousse and 400 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 | 250 100 % | 1,500 140 % | 1,140 170 % | 6,390 320 % | 26,770 320 % |
| 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 12 glasses : 10.88 €
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: Diplomat cream, Quick Strawberry Millefeuille, Peach Melba, Individual charlottes with morello cherries, Pear verbena tarts, ... See them all 29
Pears
Like these other recipes: Fruit salad, Pear sorbet, Pear and chocolate tart with a hint of mint, Pear and chocolate Paris puddings, Yvetot Douillons, ... See them all 20
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