European glass


European glass
A little dessert that's rather long to make, but which will always impress your guests.

Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment.

It's "european" because it resembles the italian flag, and in another version with apricot instead raspberries, the irish flag (a country so dear to me).
233 K 4.7/5 (11 reviews)
Grade this recipe:
Keywords:
Last modified on: August 15th 2010
For 8 glasses, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 1 hour 45 min.
Resting: 35 min.
Cooking: 15 min.
All in all: 2 hours 30 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 - 5 min.
European glass
First layer:

Make red fruit jelly, if possible the day before. Soak 1 sheet gelatin in cold water for 5 minutes.

Stage 2 - 5 min.
European glass
Meanwhile, put 200 g fruit coulis (fruit purée) (or strawberries, blackcurrants, etc.) in a pan on low heat. As soon as it's hot (do not let it boil), remove from heat.

Drain gelatin sheets by squeezing them, dry them in a cloth, and dissolve in the hot coulis, while stirring.

Leave to cool about 30 minutes.

Stage 3 - 30 min.
European glass
Pour about 2 tablespoons of red fruit jelly into the bottom of a small glass, using a funnel if it helps.

Leave to cool to room temperature for about 2 hours.

Stage 4 - 5 min.
European glass
Cover each glass with plastic film, then put in the fridge for at least 4 hours, overnight if possible.

Stage 5 - 15 min.
European glass
Second layer:

Peel 1 Victoria pineapple, then cut into small dice (about 5 mm square).

If you don't have a Victoria Pineapple, use half a normal one.

Stage 6 - 2 min.
European glass
Melt 2 tablespoons clarified butter in a frying pan, add 3 tablespoons brown sugar, and cook until it start to caramelise.

Stage 7 - 7 min.
European glass
Tip in diced pineapple and cook for 3-4 minutes while stirring, then add juice of ½ lime.

As soon as it's cooked, remove from heat, allow to cool, and keep in the fridge in a sealed container.

Also the day before, make the custard (creme anglaise), and when cooled, keep in the fridge in a sealed container.

Stage 8 - 20 min.
European glass
On the day: Put 1 sheet gelatin in dish of cold water.

Meanwhile, heat the custard in a pan over low heat, and as soon as it is fairly hot (do not allow to boil), drain and dry the gelatin sheets and add to the pan while stirring. Leave to cool for 45 minutes.

Stage 9 - 20 min.
European glass
15 minutes before the end of this time, prepare 200 g Chantilly cream.

Stage 10 - 5 min.
European glass
Add cold custard to whipped cream, gently folding in with a spatula or a maryse exactly as for beaten egg-whites.

Stage 11 - 5 min.
European glass
When thoroughly mixed, add diced pinapple and mix gently until well distributed through the cream. Pineapple charlotte is ready.

Stage 12 - 10 min.
European glass
Remove glasses from the fridge, and fill them with charlotte to 2/3 depth, preferably using a forcing bag.

Put glasses back in the fridge for at least 2 hours, covered with plastic film.

Stage 13 - 20 min.
European glass
Meanwhile, prepare coulis of 3 kiwis.

Just before serving, add kiwi coulis to fill the remaining 1/3 depth of glass, and top with a segment of peeled clementine.

Your european glass is ready, enjoy it.
Remarks
As you will see, it's easy to eat on its own , or it makes an attractive finish to a festive meal.
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 recipe90 RDI=30 %1,720 RDI=160 %270 RDI=40 %9,660 RDI=480 %40,460 RDI: 480 %
Per 100 g3 RDI=2 %80 RDI=7 %10 RDI=2 %430 RDI=20 %1,790 RDI: 20 %
Per glass10 RDI=4 %220 RDI=20 %30 RDI=5 %1,210 RDI=60 %5,060 RDI: 60 %
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 8 glasses : 12.65 €

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)
Real custard sauce (crème anglaise)
Real custard sauce (crème anglaise)

You can get more informations, or check-out other recipes which use it, for example: Apple Tatin Terrine, Confit of quinces in Macvin, Caramelized brioche with pear and kiwi, Warm apple feuillantines, Rice pudding (riz au lait), ... See them all 13

Chantilly cream
Chantilly cream

You can get more informations, or check-out other recipes which use it, for example: Coupe Augustin, Chouquettes, Mini Mont-Blanc choux puffs, Key Lime Pie for Jeremy, Pear verbena tarts, ... See them all 30

Fruit coulis (fruit purée)
Fruit coulis (fruit purée)

You can get more informations, or check-out other recipes which use it, for example: Peach Melba, Fruit crémeux, Half-cooked chocolate cake with raspberry coulis, Coupe Augustin, Warm apple feuillantines, ... See them all 11

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