1,504 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
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 .

262 K 4/5 (27 reviews)

1 hour 50 min. difficulté

Easy

5.45 €

6 glasses

7 Ingredients

Last modified on: February 21^th 2011

For this recipe: I want to make it (489×) I made it (484×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 6 glasses, you will need:

1 7.0 oz crème brulée mixture
2 4 Pears
3 4 tablespoons maple syrup
4 7.0 oz chocolate mousse
5 7.0 oz Chantilly cream
6 a little powdered cocoa
7 ½ lemon

Change these quantities to make:

2 glasses 3 glasses 6 glasses 12 glasses 18 glasses

Change measures:

Metric

Metric weight Metric volumes

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 7.0 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 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 7.0 oz chocolate mousse and 7.0 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	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 %

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 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: Warm apple feuillantines, St Tropez tart, Chantilly rice pudding, Peach Melba, Strawberry Charlotte, ... See them all 30

Pears

Like these other recipes: Pears and caramelised walnut samosas , Poached pears, Pear and chocolate tart with a hint of mint, Pear, grapefruit and pistachio tart, Sautéed pears with custard and orange syrup , ... See them all 20

Other recipes you may also like

Eggs with mayonnaise

Simply known as "œufs-mayo" in French bistros, these hard-boiled eggs are garnished with mayonnaise and are best served with sharply flavoured crudités to balance their creaminess. For this recipe, I have chosen a salad of grated carrot with shallot.
October 5^th 201474 K5 35 min.

Almond macaroon cake

This is a cake version of an almond meringue, moister and denser in texture. This cake can be eaten on its own or made smaller, like finger biscuits. It can also be used as the base in a boozy dessert, such as a framboisier.
December 30^th 201961 K4.3 60 min.

Turnip and Jerusalem artichoke soup

This soup combines the earthy flavours of Jerusalem artichokes and turnips. This is the chance to use not only the roots, but the turnip tops as well, if possible.
May 22^th 202535 K

Flambéd bananas

The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
February 21^th 2011333 K 14 40 min.

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
July 4^th 2018338 K4 2 hours 30 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.