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Pear charlotte

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

108K 21 4.2

Last modified on: April 7^th 2013

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For 6 people, you will need:

1 4 sheets gelatin
2 500 g Pears
3 1 lemon
4 2 pinches vitamin C (optional)
5 50 g caster sugar
6 200 ml Sugar syrup
7 2 tablespoons pear eau-de-vie
8 20 Finger biscuits
9 200 ml Chantilly cream
Total weight: 1,518 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
12 hours 54 min.	1 hour	5 min.	13 hours 59 min.

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Step by step recipe

Stage 1 - 2 min.

Put 4 sheets gelatin to soak in cold water.

Stage 2 - 10 min.

Peel the pears and cut into 4 lengthways. Remove and discard the core, then cut the quarters into small pieces.

Stage 3 - 3 min.

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.

Stage 4 - 5 min.

Pour this pear coulis into a pan on medium heat.

Stage 5 - 2 min.

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 - 1 hour

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.

Stage 7 - 2 min.

While the pear coulis is cooling, begin assembling the charlotte. Line the bottom of the mould with plastic film to make turning out easier.

Stage 8

Prepare the soaking syrup by mixing 200 ml Sugar syrup, 2 tablespoons pear eau-de-vie and the juice of half a lemon.

Stage 9 - 5 min.

Soak the biscuits in the syrup and cover the bottom of the mould.

Stage 10 - 5 min.

Then line around the sides.

Stage 11

Check the texture of the pear coulis, which should be thickening and turning pasty.

Stage 12 - 5 min.

Prepare 200 ml Chantilly cream.

Stage 13 - 2 min.

Add the same weight of pear coulis.

Stage 14 - 5 min.

Fold this in using a soft spatula to make the pear mousse.

Stage 15 - 5 min.

Fill the charlotte with half of the pear mousse.

Stage 16 - 3 min.

Add a layer of pear coulis about 1/2 cm (1/4 inch) thick.

Stage 17 - 5 min.

Finish filling with the rest of the pear mousse.

Cover with plastic film and leave overnight in the fridge.

Stage 18 - 12 hours

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.

Keeping

1 or 2 days in the fridge covered with plastic film.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,830 Kcal or 7,662 Kj	37 gr	420 gr	79 gr
92 %	14 %	40 %	12 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
121 Kcal or 507 Kj	2 gr	28 gr	5 gr
6 %	1 %	3 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
305 Kcal or 1,277 Kj	6 gr	70 gr	13 gr
15 %	2 %	7 %	2 %

% 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: Gluten, Egg, Milk

How much will it cost?

For 6 people : 4.95 €
Per person : 0.83 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Source

Home made.

This recipe uses (among others)

	Pears: You can check-out other recipes which use it, like for example: Pear verbena tarts, Pear tart with almond cream, Tarte Bourdaloue, Pear and lime meringue pie, French Family Cake, ... All
	Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Coupe Augustin, European glass, Strawberry Charlotte, Chouquettes, Rum babas, ... All
	Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: Pear sorbet, 4 pears salad with vanilla, Strawberry sorbet, Pavlova, Peach and verbena feuilleté, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Soft fruits in sabayon, Warm apple feuillantines, Chaud-froid of grapefruit, pineapple and lime custard , Gâteau Basque , Confectioner's custard (Crème pâtissière, or French pastry cream), ... All

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