|Preparation||Resting||Cooking||Start to finish|
|12 hours 54 min.||1 hour||5 min.||13 hours 59 min.|
|1||Put 4 sheets gelatin to soak in cold water.||2 min.|
|2||Peel the pears and cut into 4 lengthways. Remove and discard the core, then cut the quarters into small pieces.||10 min.|
|3||Blend the pears with the juice of 1/2 a lemon, 2 pinches vitamin C and 50 g caster sugar.
You should normally get 400 grams of coulis for 1 charlotte.
|4||Pour this pear coulis into a pan on medium heat.||5 min.|
|5||Heat the coulis (no need for it to boil, 122°F or 50°C is hot enough) and add the softened sheets of gelatin.
Whisk to mix thoroughly.
Cool the coulis by standing the pan in cold water, stirring frequently.
|6||Once the coulis has cooled to room temperature, cover with plastic film, which should touch the coulis surface to prevent oxidation. Leave to wait in the fridge.||1 hour|
|7||While the pear coulis is cooling, begin assembling the charlotte. Line the bottom of the mould with plastic film to make turning out easier.||2 min.|
|8||Prepare the soaking syrup by mixing 200 ml Sugar syrup, 2 tablespoons pear eau-de-vie and the juice of half a lemon.|
|9||Soak the biscuits in the syrup and cover the bottom of the mould.||5 min.|
|10||Then line around the sides.||5 min.|
|11||Check the texture of the pear coulis, which should be thickening and turning pasty.|
|12||Prepare 200 ml Chantilly cream.||5 min.|
|13||Add the same weight of pear coulis.||2 min.|
|14||Fold this in using a soft spatula to make the pear mousse.||5 min.|
|15||Fill the charlotte with half of the pear mousse.||5 min.|
|16||Add a layer of pear coulis about 1/2 cm (1/4 inch) thick.||3 min.|
|17||Finish filling with the rest of the pear mousse.
Cover with plastic film and leave overnight in the fridge.
|18||Turn out shortly before serving and slice vertically.||12 hours|
For 6 people : 4.90 €
Per person : 0.82 €
|Pears: You can check-out other recipes which use it, like for example: Fruit salad, 4 pears salad with vanilla, Pear, grapefruit and pistachio tart, Belle-helene in a glass, Pears in red wine with blackcurrant , ... [All]|
|Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Saint Honoré cake, Strawberries with mint and cream, St Tropez tart, Belle-helene in a glass, Chouquettes, ... [All]|
|Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: Melon with port sorbet, Individual charlottes with morello cherries, Strawberry-mint sorbet, Peach and mint salad , Blackcurrant sorbet for Edith, ... [All]|
|Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Chouquettes, Baked Alaska, Sweetcrust pastry (pâte sablée), Little apple turnovers with almonds and raisins, Little caramelized peach tarts, ... [All]|
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