Cooking-ez.com

1,079 easy and fully explained recipes, with 11,815 photos and 77 videos

Pear charlotte

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

89,3354.2/5 for 20 ratings

Grade this recipe:

Last modified on: April 7^th 2013

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 those ingredients for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

Metric weight Metric volumes

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.

Keeping: 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

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,786 Kcal or 11,664 Kj	49 gr	440 gr	83 gr
139 %	19 %	41 %	13 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
184 Kcal or 770 Kj	3 gr	29 gr	5 gr
9 %	1 %	3 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
464 Kcal or 1,943 Kj	8 gr	73 gr	14 gr
23 %	3 %	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).

How much will it cost?

For 6 people : 4.88 €
Per person : 0.81 €

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)

	Pears: You can check-out other recipes which use it, like for example: Belle-helene in a glass, Yvetot Douillons, Creamy plum and pear clafoutis, Pear compote , Pear tart with almond cream, ... All
	Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: Strawberry-mint sorbet, Brioche slices with almond cream, Peach and verbena feuilleté, Baked Alaska, How to glaze a tart , ... All
	Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Diplomat cream, Saint Honoré cake, Ice-cream Vacherin, Pavlova, Belle-helene in a glass, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Baked Alaska, Butter cream, Chocolate cream with a crunch, irish coffee mousse, Tiramisu, Strawberry Charlotte, ... All

Other recipes you may also like

Lille style chicken

Chicken breasts and mushrooms, cooked separately, then mixed with a tasty cream sauce before serving. It's a dish with a "cuisiné" taste, but which unfortunately is becoming increasingly rare in restaurants.
75,5053.8/5 for 17 ratings 1 hour 5 min.

Half-cooked chocolate cake with raspberry coulis

A small chocolate cake, still runny in the middle, served with a raspberry coulis.
87,8605/5 for 12 ratings 1 hour 21 min.

Italian Meringue

Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is.
104,4224.3/5 for 15 ratings 30 min.

Loin of pork with herbs and julienne vegetables

Pork loin is cut into individual portions, which are split and filled with herbs before cooking. They are served with crunchy julienne vegetables and a cream sauce.
91,7844.2/5 for 19 ratings 2 hours 33 min.

Blackcurrant coulis

Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.
99,257 24/5 for 1 ratings 25 min.

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

Follow this recipe (as 2 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.