Pear charlotte
A charlotte filled with pear mousse (made with whipped cream and pear coulis).
125K 4.0/5 based on 23 reviews
Last modified on: April 7th 2013
Keywords for this recipe: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 g Sugar syrup - 7
2 tablespoons pear eau-de-vie - 8
20 Finger biscuits - 9
200 g Chantilly cream - Total weight: 1,518 grams
Change measures:
Times for this recipe
Preparation: 12 hours 54 min.
Resting: 1 hour
Cooking: 5 min.
All in all: 13 hours 59 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 g 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 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.
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 60 % | 3,040 290 % | 250 40 % | 10,950 550 % | 45,840 550 % |
| Per 100 g | 9 4 % | 200 20 % | 20 2 % | 720 40 % | 3,020 40 % |
| Per person | 20 9 % | 510 50 % | 40 6 % | 1,820 90 % | 7,640 90 % |
How much will it cost?
- For 6 people : 4.95 €
- Per person : 0.83 €
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: Pear and chocolate Paris puddings, Apple and pear tart, Yvetot Douillons, Pear and lime meringue pie, Dijonnaise pear cake, ... See them all 20
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Peach and verbena feuilleté, Raspberry sorbet, Brioche slices with almond cream, Strawberry Charlotte, Individual charlottes with morello cherries, ... See them all 27
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: St Tropez tart, Mini Mont-Blanc choux puffs, Belle-helene in a glass, Strawberries in a thyme and lemon-flavoured red wine reduction, Cranachan, ... See them all 29
Caster sugar
Like these other recipes: Kouign-amann brioche, Pain perdu, Fraisier (French strawberry cake), Caramelised walnuts, Lime confectioner's custard (pastry cream), ... See them all 350
Other recipes you may also like
Chicken and Avocado Salad
A delicious salad of radishes, tomato, avocado and chicken.October 14th 201551K5 32 min.
Sweet pancake rolls from Brittany
Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake.March 10th 2015241K4.3 2 hours 16 min.
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.July 30th 2021335K5 50 min.
Turnip and sesame puree (tahina) soup
For this quick soup, 15 minutes, an original turnip taste with sesame purée (tahina).February 29th 2012224K4.3 35 min.
Kugelhof for Nanou
This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).August 2nd 2019276K4.4 3 hours 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)
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.