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).
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).
251 K 4.7/5 (11 reviews)475509
Last modified on: August 15th 2010
For 8 glasses, you will need:
- 1
200 g fruit coulis (fruit purée) - 2
1 Victoria pineapple - 3
300 g real custard sauce (crème anglaise) - 4
200 g Chantilly cream - 5
1 sheet gelatin - 6
1 clementines - 7
3 kiwis - 8
½ lime - 9
2 tablespoons clarified butter - 10
3 tablespoons brown sugar - 11 1 sheet gelatin
- Total weight: 2,265 grams
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.
First layer:
Make red fruit jelly, if possible the day before. Soak 1 sheet gelatin in cold water for 5 minutes.
Make red fruit jelly, if possible the day before. Soak 1 sheet gelatin in cold water for 5 minutes.
Stage 2 - ⌛ 5 min.
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.
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.
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.
Leave to cool to room temperature for about 2 hours.
Stage 4 - ⌛ 5 min.
Cover each glass with plastic film, then put in the fridge for at least 4 hours, overnight if possible.
Stage 5 - ⌛ 15 min.
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.
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.
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.
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.
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.
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.
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.
15 minutes before the end of this time, prepare 200 g Chantilly cream.
Stage 10 - ⌛ 5 min.
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.
When thoroughly mixed, add diced pinapple and mix gently until well distributed through the cream. Pineapple charlotte is ready.
Stage 12 - ⌛ 10 min.
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.
Put glasses back in the fridge for at least 2 hours, covered with plastic film.
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.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 3 g RDI=6 % | 76 g RDI=29 % | 11 g RDI=16 % | 239 kcal RDI=12 % | 1,003 kJ RDI=12 % |
| Per glass | 11 g RDI=17 % | 215 g RDI=81 % | 33 g RDI=46 % | 677 kcal RDI=34 % | 2,838 kJ RDI=34 % |
| Whole recipe | 89 g RDI=137 % | 1,724 g RDI=651 % | 267 g RDI=367 % | 5,422 kcal RDI=271 % | 22,704 kJ RDI=271 % |
How much will it cost?
For 8 glasses
12.65 €
Per European glass
1.60 €
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)
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:
Fruit coulis (fruit purée)
You can get more informations, or check-out other recipes which use it, for example:
Brown sugar
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