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 .
259 K 4/5 (27 reviews)
1 hour 50 min.
Easy
18 glasses
7 IngredientsLast modified on: February 21th 2011
For 18 glasses, you will need:
- 1
600 ml crème brulée mixture - 2
12 Pears - 3
12 tablespoons maple syrup - 4
600 ml chocolate mousse - 5
600 ml Chantilly cream - 6
a little powdered cocoa - 7
2 lemon
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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 600 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 600 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 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 600 ml chocolate mousse and 600 ml Chantilly cream.
Prepare 600 ml chocolate mousse and 600 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 | 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 % |
How much will it cost?
- For 18 glasses : 17.25 €
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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 with mint and cream, Rice pudding with chestnuts and poached pears, Chouquettes, Peach Melba, Viennese chocolate cups, ... See them all 30
Pears
Like these other recipes: Pear, grapefruit and pistachio tart, Dijonnaise pear cake, Yvetot Douillons, 4 pears salad with vanilla, Pear and lime meringue pie, ... See them all 20
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