For 6 people, you will need:
How long does it take?
Preparation Resting Cooking Start to finish 12 hours 54 min. 1 hour 5 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? Work this out...
Step by step recipe
This recipe in GIF
Stage 1 -
Put 4 sheets
to soak in cold water.
Stage 2 -
Peel the pears and cut into 4 lengthways. Remove and discard the core, then cut the quarters into small pieces.
Stage 3 -
Blend the pears with the juice of 1/2 a lemon, 2 pinches
and 50 g
You should normally get 400 grams of coulis for 1 charlotte.
Stage 4 -
Pour this pear coulis into a pan on medium heat.
Stage 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.
Stage 6 -
Once the coulis has cooled to room temperature, cover with
, which should touch the coulis surface to prevent oxidation. Leave to wait in the fridge.
Stage 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.
Prepare the soaking syrup by mixing 200 ml
, 2 tablespoons pear eau-de-vie and the juice of half a lemon.
Stage 9 -
Soak the biscuits in the syrup and cover the bottom of the mould.
Stage 10 -
Then line around the sides.
Check the texture of the pear coulis, which should be thickening and turning pasty.
Stage 12 -
Stage 13 -
Add the same weight of pear coulis.
Stage 14 -
Stage 15 -
Fill the charlotte with half of the pear mousse.
Stage 16 -
Add a layer of pear coulis about 1/2 cm (1/4 inch) thick.
Stage 17 -
Finish filling with the rest of the pear mousse.
Cover with plastic film and leave overnight in the fridge.
Stage 18 -
Turn out shortly before serving and slice vertically.
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
You can use pear juice instead of the sugar syrup.
% 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
Source Home made. More recipes?This recipe use (among others)
Pears: You can check-out other recipes which use it, like for example: Fruit salad, Pear tart with almond cream, Apple and pear tart, Belle-helene in a glass, Sautéed pears with custard and orange syrup , ... All Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: European glass, Warm apple feuillantines, Cranachan, Peach Melba, Millefeuille, ... All Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: Individual charlottes with morello cherries, 4 pears salad with vanilla, Fruit coulis (fruit purée), Strawberry Charlotte, Raspberry sorbet, ... All Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Apple charlotte with toasted brioche, Little caramelized peach tarts, Gravlax, Warm apple feuillantines, Hazelnut and orange cake, ... All News list of cooking-ez.com
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