This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Pear charlotte
A charlotte filled with pear mousse (made with whipped cream and pear coulis).
150 K 4.0/5 (23 reviews)
13 hours 60 min.
Easy
4.95 €
6 people
9 IngredientsLast 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 fingers biscuits - 9
200 ml Chantilly cream - Total weight: 1,520 grams
Times for this recipe
Preparation: 12 hours 55 min.
Resting: 1 hour
Cooking: 5 min.
All in all: 13 hours 60 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end 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.
Keeping: 1 or 2 days in the fridge covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 140 RDI=60 % | 3,040 RDI=290 % | 250 RDI=40 % | 10,950 RDI=550 % | 45,840 RDI: 550 % |
| Per 100 g | 9 RDI=4 % | 200 RDI=20 % | 20 RDI=2 % | 720 RDI=40 % | 3,020 RDI: 40 % |
| Per person | 20 RDI=9 % | 510 RDI=50 % | 40 RDI=6 % | 1,820 RDI=90 % | 7,640 RDI: 90 % |
How much will it cost?
- For 6 people : 5.00 €
- Per person : 0.85 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Pears
Like these other recipes: Pears and caramelised walnut samosas , Pear tart with almond cream, Pear sorbet, Pear compote , Caramelized pear custard tart, ... See them all 20
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Chantilly rice pudding, Viennese chocolate cups, Quick Strawberry Millefeuille, Individual charlottes with morello cherries, Key Lime Pie for Jeremy, ... See them all 30
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Toasted flaked almonds, Blackcurrant sorbet for Edith, Passion fruit jellies, Peach and verbena feuilleté, Strawberry sorbet, ... See them all 27
Caster sugar
Like these other recipes: Dandelion flower jelly, Doughnuts, Strawberry Charlotte, Cantucci di Prato, Citrus crunch, ... See them all 375
Other recipes you may also like
Potato wallets
These "wallets" are potatoes boiled in their skins and sliced part-way through after cooking. The slots are filled with slices of cheese and grilled bacon and the potatoes are then baked for a few minutes the oven. March 8th 201586 K4.1 1 hour 4 min.
Broccoli savoury custard
This light and delicious savoury custard with broccoli is perfect to serve with meat or fish in a sauce. October 18th 2015107 K4 45 min.
Seared tuna with lemon and lime
This is a very simple way to prepare and cook tuna - a fish that tends to dry out very quickly if you are not careful about how you cook it. In this recipe the tuna medallions are marinated in a mixture of olive oil, lemon and lime, before being seared briefly on both sides. Serve with rice cooked beforehand, then just heated through in the left-over marinade. July 23th 201771 K4.8 2 hours 20 min.
Rice à la grecque
Rice cooked "à la grecque" (Greek-style) is enlivened with sautéed leeks and mushrooms, cream and feta, to which the cooked rice is added at the end. This is a hearty dish, usually served in its cooking pot in the centre of the table, so everyone can help themselves. October 28th 202063 K 50 min.
How to peel hazelnuts
The skin of whole hazelnuts, unlike that of almonds, doesn't improve their taste - on the contrary. So you need to remove it before using them, and here's how. August 4th 202429 K
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-05)
Note: We'll never share your e-mail address with anyone else.
Post a 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 e-mail address 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.