Pear charlotte

Step by step recipe:

  1. 2 min.Pear charlotte : Photo of step #1
    Put 4 sheets gelatin to soak in cold water.
  2. 10 min.Pear charlotte : Photo of step #2
    Peel the pears and cut into 4 lengthways. Remove and discard the core, then cut the quarters into small pieces.
  3. 3 min.Pear charlotte : Photo of step #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. 5 min.Pear charlotte : Photo of step #4
    Pour this pear coulis into a pan on medium heat.
  5. 2 min.Pear charlotte : Photo of step #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. 1 hourPear charlotte : Photo of step #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.
  7. 2 min.Pear charlotte : Photo of step #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.
  8. Pear charlotte : Photo of step #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. 5 min.Pear charlotte : Photo of step #9
    Soak the biscuits in the syrup and cover the bottom of the mould.
  10. 5 min.Pear charlotte : Photo of step #10
    Then line around the sides.
  11. Pear charlotte : Photo of step #11
    Check the texture of the pear coulis, which should be thickening and turning pasty.
  12. 5 min.Pear charlotte : Photo of step #12
    Prepare 200 ml Chantilly cream.
  13. 2 min.Pear charlotte : Photo of step #13
    Add the same weight of pear coulis.
  14. 5 min.Pear charlotte : Photo of step #14
    Fold this in using a soft spatula to make the pear mousse.
  15. 5 min.Pear charlotte : Photo of step #15
    Fill the charlotte with half of the pear mousse.
  16. 3 min.Pear charlotte : Photo of step #16
    Add a layer of pear coulis about 1/2 cm (1/4 inch) thick.
  17. 5 min.Pear charlotte : Photo of step #17
    Finish filling with the rest of the pear mousse.

    Cover with plastic film and leave overnight in the fridge.
  18. 12 min.Pear charlotte : Photo of step #18
    Turn out shortly before serving and slice vertically.

Remarks:

To simplify things, you can miss out the layer of coulis in the middle of the charlotte and simply fill it with the mousse.

You can use this basic method to make charlottes with other fruits, but do be aware that certain fruits can cause problems.

You can use pear juice instead of the sugar syrup.

Source:

Home made.

Grade this recipe

Grade this recipe

More recipes?

This recipe use (among others)