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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 .

251K 4/5 based on 27 reviews

Last modified on: February 21^th 2011

Keywords for this recipe:

For 6 glasses, you will need:

1 200 ml crème brulée mixture
2 4 Pears
3 4 tablespoons maple syrup
4 200 ml Chocolate mousse
5 200 ml Chantilly cream
6 a little powdered cocoa
7 ½ lemon
Total weight: 1,445 grams

Change these quantities to make: 2 glasses 3 glasses 6 glasses 12 glasses 18 glasses

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
47 min.	1 hour	1 hour 47 min.

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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 200 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.

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 200 ml Chocolate mousse and 200 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.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,197 Kcal or 13,385 Kj	124 gr	750 gr	569 gr
160 %	48 %	71 %	86 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
221 Kcal or 925 Kj	9 gr	52 gr	39 gr
11 %	3 %	5 %	6 %

Per glass
Energetic value	Proteins	Carbohydrates	Fats
533 Kcal or 2,232 Kj	21 gr	125 gr	95 gr
27 %	8 %	12 %	14 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Egg

How much will it cost?

For 6 glasses : 5.44 €

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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)

	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: Peach and blackcurrant sundae, Cranachan, Ice-cream Vacherin, Pavlova, Individual charlottes with morello cherries, ... All
	Chocolate mousse: You can get more informations, or check-out other recipes which use it, for example:
	Pears: You can check-out other recipes which use it, like for example: Yvetot Douillons, Pear tart with almond cream, Pear, grapefruit and pistachio tart, Pears and caramelised walnut samosas , Creamy plum and pear clafoutis, ... All

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