Belle-helene in a glass


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)
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Last modified on: February 21th 2011
For 6 glasses, you will need:

Change these quantities to make:
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
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Step by step recipe


Stage 1 - 20 min.
Belle-helene in a glass
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.
Belle-helene in a glass
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.
Belle-helene in a glass
Cut 4 Pears into small dice, and pour over juice of ½ lemon.

Stage 4 - 2 min.
Belle-helene in a glass
Put 4 tablespoons maple syrup in a pan on medium heat, add the diced pears.

Stage 5 - 10 min.
Belle-helene in a glass
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.
Belle-helene in a glass
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.
Belle-helene in a glass
On the pears, add the same depth of chocolate mousse (using a teaspoon or a forcing bag).

Stage 8 - 5 min.
Belle-helene in a glass
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 recipe120 RDI=50 %760 RDI=70 %570 RDI=90 %3,250 RDI=160 %13,600 RDI: 160 %
Per 100 g8 RDI=3 %50 RDI=5 %40 RDI=6 %220 RDI=10 %930 RDI: 10 %
Per glass20 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 €

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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
Chocolate mousse

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

Crème brulée mixture
Crème brulée mixture

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

Chantilly cream
Chantilly cream

You can get more informations, or check-out other recipes which use it, for example: Millefeuille, Strawberries in a thyme and lemon-flavoured red wine reduction, Rum babas, Saint Honoré cake, Cranachan, ... See them all 30

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