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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 .

261 K 4/5 (27 reviews)

1 hour 50 min. difficulté

Easy

5.45 €

18 glasses

7 Ingredients

Last modified on: February 21^th 2011

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For 18 glasses, you will need:

1 1 lb + 5.1 oz crème brulée mixture
2 12 Pears
3 12 tablespoons maple syrup
4 1 lb + 5.1 oz chocolate mousse
5 1 lb + 5.1 oz Chantilly cream
6 a little powdered cocoa
7 2 lemon

Change these quantities to make:

2 glasses 3 glasses 6 glasses 12 glasses 18 glasses

Change measures:

Metric

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Times for this recipe

Preparation: 50 min.

Cooking: 1 hour

All in all: 1 hour 50 min.

When should you start or finish this recipe?

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 1 lb + 5.1 oz 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.

Stage 3 - 10 min.

Cut 12 Pears into small dice, and pour over juice of 2 lemon.

Stage 4 - 2 min.

Put 12 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 1 lb + 5.1 oz chocolate mousse and 1 lb + 5.1 oz 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.

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.

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	370 RDI=140 %	2,290 RDI=220 %	1,710 RDI=260 %	9,740 RDI=490 %	40,800 RDI: 490 %
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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, egg

How much will it cost?

For 18 glasses : 17.25 €

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)

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, Coupe Augustin, Diplomat cream, Rum babas, Millefeuille, ... See them all 30

Chocolate mousse

You can get more informations, or check-out other recipes which use it, for example:

Pears

Like these other recipes: Caramelized pear custard tart, Pear and chocolate Paris puddings, Yvetot Douillons, Pear sorbet, Fruit salad, ... See them all 20

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