Pear charlotte


Pear charlotte
A charlotte filled with pear mousse (made with whipped cream and pear coulis).
137 K 4.0/5 (23 reviews)
Grade this recipe:
Keywords:
Last modified on: April 7th 2013
For 6 people, you will need:

Change to the quantities for:
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.
Pear charlotte
Put 4 sheets gelatin to soak in cold water.

Stage 2 - 10 min.
Pear charlotte
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
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
Pour this pear coulis into a pan on medium heat.

Stage 5 - 2 min.
Pear charlotte
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
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
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
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
Soak the biscuits in the syrup and cover the bottom of the mould.

Stage 10 - 5 min.
Pear charlotte
Then line around the sides.

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

Stage 12 - 5 min.
Pear charlotte
Prepare 200 ml Chantilly cream.

Stage 13 - 2 min.
Pear charlotte
Add the same weight of pear coulis.

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

Stage 15 - 5 min.
Pear charlotte
Fill the charlotte with half of the pear mousse.

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

Stage 17 - 5 min.
Pear charlotte
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
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 recipe140 RDI=60 %3,040 RDI=290 %250 RDI=40 %10,950 RDI=550 %45,840 RDI: 550 %
Per 100 g9 RDI=4 %200 RDI=20 %20 RDI=2 %720 RDI=40 %3,020 RDI: 40 %
Per person20 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 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)
Other recipes you may also like
Lobster Thermidor
Lobster Thermidor
In this recipe, the lobster are cooked first in a court bouillon (stock), then the flesh is removed and cut into small pieces before being cooked with the cream and alcohol. The dish is browned in the oven to finish.
January 22th 2012165 K 14.7 35 min.
Sauce Normande (for fish)
Sauce Normande (for fish)
Sauce Normande (or Normandy sauce) is a classic of French cuisine. It is rather "old school", but deliciously velvety and comes in two versions, one for meat and one for seafood. Here is the version to accompany fish or shellfish.
January 1st 2020239 K4.8 40 min.
Turnip top soup
Turnip top soup
It may no longer be widely known these days, but the leafy tops of certain root vegetables are edible, so it's a shame to waste them. Better still, the leaves can be made into interesting accompaniments for their root vegetable, or soups with amazing flavours. In this recipe, I will show you how to...
April 10th 201962 K 45 min.
Candied grapefruit peel
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.
December 20th 2018381 K 14 1 day 1 hour 25 min.
Clarified butter
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21th 2017469 K4.2 2 hours 15 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page