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Pear charlotte

Pear charlotte

A charlotte filled with pear mousse (made with whipped cream and pear coulis).

64,9334.2/5

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Last modified on: April 7th 2013

For 6 people, you will need:

How long does it take?

PreparationRestingCookingStart to finish
12 hours 54 min.1 hour5 min.13 hours 59 min.
Preservation: 1 or 2 days in the fridge covered with plastic film
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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Step by step recipe

1 Pear charlotte : Photo of step #1Put 4 sheets gelatin to soak in cold water. 2 min.
2 Pear charlotte : Photo of step #2Peel the pears and cut into 4 lengthways. Remove and discard the core, then cut the quarters into small pieces. 10 min.
3 Pear charlotte : Photo of step #3Blend 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.
3 min.
4 Pear charlotte : Photo of step #4Pour this pear coulis into a pan on medium heat. 5 min.
5 Pear charlotte : Photo of step #5Heat 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.
2 min.
6 Pear charlotte : Photo of step #6Once 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 Pear charlotte : Photo of step #7While 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 Pear charlotte : Photo of step #8Prepare the soaking syrup by mixing 200 ml Sugar syrup, 2 tablespoons pear eau-de-vie and the juice of half a lemon.
9 Pear charlotte : Photo of step #9Soak the biscuits in the syrup and cover the bottom of the mould. 5 min.
10 Pear charlotte : Photo of step #10Then line around the sides. 5 min.
11 Pear charlotte : Photo of step #11Check the texture of the pear coulis, which should be thickening and turning pasty.
12 Pear charlotte : Photo of step #12Prepare 200 ml Chantilly cream. 5 min.
13 Pear charlotte : Photo of step #13Add the same weight of pear coulis. 2 min.
14 Pear charlotte : Photo of step #14Fold this in using a soft spatula to make the pear mousse. 5 min.
15 Pear charlotte : Photo of step #15Fill the charlotte with half of the pear mousse. 5 min.
16 Pear charlotte : Photo of step #16Add a layer of pear coulis about 1/2 cm (1/4 inch) thick. 3 min.
17 Pear charlotte : Photo of step #17Finish filling with the rest of the pear mousse.

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

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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
271449 gr426 gr83 gr
136 %19 %40 %13 %
Per 100 g
CaloriesProteins CarbohydratesFats
1793 gr28 gr5 gr
9 %1 %3 %1 %
Per person
CaloriesProteins CarbohydratesFats
4528 gr70 gr13 gr
23 %3 %7 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 6 people : 4.90 €
Per person : 0.82 €

Note : These prices are only approximate.

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Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
PearsPears: 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 creamChantilly 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 syrupSugar 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 sugarCaster 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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