Pear charlotte


Pear charlotte
A charlotte filled with pear mousse (made with whipped cream and pear coulis).
86,1094.2/5 for 19 ratings
Grade this recipe:

Last modified on: April 7th 2013

For 6 people, you will need:

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

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
12 hours 54 min.1 hour5 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?
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Step by step recipe


Stage 1 - 2 min.
Pear charlotte : Photo of step #1
Put 4 sheets gelatin to soak in cold water.

Stage 2 - 10 min.
Pear charlotte : Photo of step #2
Peel the pears and cut into 4 lengthways. Remove and discard the core, then cut the quarters into small pieces.

Stage 3 - 3 min.
Pear charlotte : Photo of step #3
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.
Pear charlotte : Photo of step #4
Pour this pear coulis into a pan on medium heat.

Stage 5 - 2 min.
Pear charlotte : Photo of step #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 - 1 hour
Pear charlotte : Photo of step #6
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.
Pear charlotte : Photo of step #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.

Stage 8
Pear charlotte : Photo of step #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.
Pear charlotte : Photo of step #9
Soak the biscuits in the syrup and cover the bottom of the mould.

Stage 10 - 5 min.
Pear charlotte : Photo of step #10
Then line around the sides.

Stage 11
Pear charlotte : Photo of step #11
Check the texture of the pear coulis, which should be thickening and turning pasty.

Stage 12 - 5 min.
Pear charlotte : Photo of step #12
Prepare 200 ml Chantilly cream.

Stage 13 - 2 min.
Pear charlotte : Photo of step #13
Add the same weight of pear coulis.

Stage 14 - 5 min.
Pear charlotte : Photo of step #14
Fold this in using a soft spatula to make the pear mousse.

Stage 15 - 5 min.
Pear charlotte : Photo of step #15
Fill the charlotte with half of the pear mousse.

Stage 16 - 3 min.
Pear charlotte : Photo of step #16
Add a layer of pear coulis about 1/2 cm (1/4 inch) thick.

Stage 17 - 5 min.
Pear charlotte : Photo of step #17
Finish filling with the rest of the pear mousse.

Cover with plastic film and leave overnight in the fridge.

Stage 18 - 12 hours
Pear charlotte : Photo of step #18
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 valueProteins CarbohydratesFats
2,786 Kcal or 11,664 Kj49 gr440 gr83 gr
139 %19 %41 %13 %
Per 100 g
Energetic valueProteins CarbohydratesFats
184 Kcal or 770 Kj3 gr29 gr5 gr
9 %1 %3 %1 %
Per person
Energetic valueProteins CarbohydratesFats
464 Kcal or 1,943 Kj8 gr73 gr14 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?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
PearsPears: You can check-out other recipes which use it, like for example: Poire Belle Hélène, Belle-helene in a glass, Pears and caramelised walnut samosas , Creamy plum and pear clafoutis, Pear compote , ... All
Chantilly creamChantilly cream: You can get more informations, or check-out other recipes which use it, for example: Quick Strawberry Millefeuille, Strawberry Verveine Tart , Mini Mont-Blanc choux puffs, Cranachan, Peach Melba, ... All
Sugar syrupSugar syrup: You can get more informations, or check-out other recipes which use it, for example: Toasted flaked almonds, Peach and mint salad , Strawberry Charlotte, Melon with port sorbet, Pear sorbet, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Clafoutis "Marie-Antoinette", Bonnevaux apple tart, Pears in red wine with blackcurrant , Cranachan, Crusty pistachio, almond and apricot flan, ... All

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