Pear charlotte
A charlotte filled with pear mousse (made with whipped cream and pear coulis).
67,7694.2/5 for 19 ratings
Last modified on: April 7th 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 for:
Measures:
How long does it take?
Time required
| 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 filmAt 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?
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.
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.
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.
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.
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
How much will it cost?
- For 6 people : 4.90 €
- Per person : 0.82 €
Source
Home made.More recipes?
This recipe uses (among others) | Pears: You can check-out other recipes which use it, like for example: Poire Belle Hélène, Pear sorbet, Belle-helene in a glass, Fruit salad, French Family Cake, ... All |
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Peach Melba, Strawberry Charlotte, Apple charlotte with toasted brioche, Cranachan, Coupe Augustin, ... All |
 | Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: Strawberry-mint sorbet, Peach and blackcurrant coupe, Pavlova, Brioche slices with almond cream, Blackcurrant, vanilla and lime verrine , ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Little vanilla, clementine and chestnut verrines, Toasted-flour biscuits, Lemon and lime cakes, Brioche royale, Strawberry feuilleté, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-06-30)
Note: We'll never share your email with anyone else.
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.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.