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).
240 K 4.7/5 (11 reviews)
2 hours 30 min.
Average
4 glasses
11 IngredientsLast modified on: August 15th 2010
For 4 glasses, you will need:
- 1
100 g fruit coulis (fruit purée) - 2
½ Victoria pineapple - 3
150 g real custard sauce (crème anglaise) - 4
100 g Chantilly cream - 5
½ sheet gelatin - 6
½ clementines - 7
2 kiwi - 8
¼ lime - 9
1 tablespoon clarified butter - 10
1.5 tablespoon brown sugar - 11 ½ sheet gelatin
- Total weight: 1,135 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 1 hour 45 min.
Resting: 35 min.
Cooking: 15 min.
All in all: 2 hours 30 min.
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 ½ sheet gelatin in cold water for 5 minutes.
Make red fruit jelly, if possible the day before. Soak ½ sheet gelatin in cold water for 5 minutes.
Stage 2 - 5 min.
Meanwhile, put 100 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 ½ 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 ½ 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 1 tablespoon clarified butter in a frying pan, add 1.5 tablespoon 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 ¼ 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 ½ 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 100 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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=20 % | 860 RDI=80 % | 130 RDI=20 % | 4,830 RDI=240 % | 20,230 RDI: 240 % |
| Per 100 g | 3 RDI=2 % | 80 RDI=7 % | 10 RDI=2 % | 430 RDI=20 % | 1,790 RDI: 20 % |
| Per glass | 10 RDI=4 % | 220 RDI=20 % | 30 RDI=5 % | 1,210 RDI=60 % | 5,060 RDI: 60 % |
How much will it cost?
- For 4 glasses : 6.35 €
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)
You can get more informations, or check-out other recipes which use it, for example: Bavaroise cream, Rice pudding (riz au lait), Confit of quinces in Macvin, Apple Tatin Terrine, Pears in red wine with blackcurrant , ... See them all 13
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Apple charlotte with toasted brioche, Quick Strawberry Millefeuille, Key Lime Pie for Jeremy, Pear charlotte, Frozen nougat, ... See them all 30
Fruit coulis (fruit purée)
You can get more informations, or check-out other recipes which use it, for example: Coupe Augustin, Macarons (the original French macaroons) , Frozen nougat, Blackberry and almond fondant tart, Warm apple feuillantines, ... See them all 11
Kiwi
Like these other recipes: Exotic fruit tart, Strawberry, kiwi and mascarpone verrines, Caramelized brioche with pear and kiwi, Pavlova, Strawberry and kiwi fruit salad, ... See them all 6
Other recipes you may also like
Arizona cupcakes
Cupcakes are small sponge cakes. In their original American version, they are usually decorated with brightly coloured icing. Here's a version inspired by the famous saguaro cactus, so common in Arizona. October 13th 2010217 K 14.6 1 hour 50 min.
Pancake batter
Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture. February 2nd 2020365 K3.8 15 min.
Koulibiak in pie dish
Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish. September 7th 2018382 K3.8 3 hours 20 min.
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets. January 19th 2015409 K3.3 55 min.
Bolognaise lasagne
Lasagne is an Italian pasta that comes in rectangular sheets. These are used to separate layers of filling, like a large savoury oven-baked millefeuille. A bolognaise lasagne combines bechamel sauce, minced meat and tomato sauce. February 27th 2011254 K4.4 2 hours 3 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.