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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).

226K 4.7/5 based on 11 reviews

Last modified on: August 15^th 2010

Keywords for this recipe:

For 24 glasses, you will need:

1 0 kg 2 g Fruit coulis (fruit purée)
2 3 Victorias pineapple
3 0 kg 4 g Real custard sauce (crème anglaise)
4 0 kg 2 g Chantilly cream
5 3 sheets gelatin
6 3 clementines
7 9 kiwis
8 2 lime
9 6 tablespoons Clarified butter
10 9 tablespoons brown sugar
11 3 sheets gelatin

Change these quantities to make: 4 glasses 8 glasses 16 glasses 24 glasses

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
1 hour 42 min.	35 min.	12 min.	2 hours 29 min.

At what time:

When will I finish if I start the recipe at ... ?
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Step by step recipe

Stage 1 - 5 min.

First layer:

Make red fruit jelly, if possible the day before. Soak 3 sheets gelatin in cold water for 5 minutes.

Stage 2 - 5 min.

Meanwhile, put 0 kg 2 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.

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.

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 3 Victorias 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 6 tablespoons Clarified butter in a frying pan, add 9 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 2 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.

On the day: Put 3 sheets 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.

15 minutes before the end of this time, prepare 0 kg 2 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.

Stage 13 - 20 min.

Meanwhile, prepare coulis of 9 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
28,994 Kcal or 121,392 Kj	267 gr	5,173 gr	804 gr
1,450 %	103 %	488 %	122 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
427 Kcal or 1,788 Kj	4 gr	76 gr	12 gr
21 %	2 %	7 %	2 %

Per glass
Energetic value	Proteins	Carbohydrates	Fats
1,208 Kcal or 5,058 Kj	11 gr	216 gr	33 gr
60 %	4 %	20 %	5 %

% 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 24 glasses : 37.83 €

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: Pistachio panna cotta with custard, Caramel semolina pudding with raisins, Rice pudding (riz au lait), Pears in red wine with blackcurrant , Norman flambéed apples, ... All
	Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Diplomat cream, Belle-helene in a glass, St Tropez tart, Bavaroise cream, Rice pudding with chestnuts and poached pears, ... All
	Fruit coulis (fruit purée): You can get more informations, or check-out other recipes which use it, for example: Apricot fool, Framboisier, Half-cooked chocolate cake with raspberry coulis, Coupe Augustin, Blackberry and almond fondant tart, ... All
	Brown sugar: You can check-out other recipes which use it, like for example: Plum and hazelnut crumble, Chocolate cereal bars, Tyrolean apple crumble, Tarte à l'coloche, Plum and hazelnut crumble, ... All

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