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Pear charlotte

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

133 K 4.0/5 (23 reviews)

13 hours 60 min. difficulté

Easy

4.95 €

3 people

9 Ingredients

Last modified on: April 7^th 2013

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For 3 people, you will need:

1 2 sheets gelatin
2 250 g Pears
3 ½ lemon
4 1 pinch vitamin C (optional)
5 25 g caster sugar
6 100 g sugar syrup
7 1 tablespoon pear eau-de-vie
8 10 fingers biscuits
9 100 g Chantilly cream
Total weight: 760 grams

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

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Times for this recipe

Preparation: 12 hours 55 min.

Resting: 1 hour

Cooking: 5 min.

All in all: 13 hours 60 min.

When should you start or finish this recipe?

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 2 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, 1 pinch vitamin C and 25 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 100 g sugar syrup, 1 tablespoon 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 100 g 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.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	70 RDI=30 %	1,520 RDI=140 %	120 RDI=20 %	5,470 RDI=270 %	22,920 RDI: 270 %
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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, egg, Milk

How much will it cost?

For 3 people : 2.50 €
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)

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