Name: Pear charlotte
Prep time: 12 h 54 min
Cook time: 5 min
Total time: 13 h 59 min
Yield: 6 people
Cuisine: French
Ingredients: 4 sheets gelatin; 500 g Pears; 1 lemon; 2 pinches vitamin C; 50 g caster sugar; 200 ml sugar syrup; 2 tablespoons pear eau-de-vie; 20 fingers biscuits; 200 ml Chantilly cream

Step by step recipe

Step 1 - ⌛ 2 min.

Put 4 sheets gelatin to soak in cold water.

Step 2 - ⌛ 10 min.

Peel the pears and cut into 4 lengthways. Remove and discard the core, then cut the quarters into small pieces.

Step 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.

Step 4 - ⌛ 5 min.

Pour this pear coulis into a pan on medium heat.

Step 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.

Step 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.

Step 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.

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.

Step 9 - ⌛ 5 min.

Soak the biscuits in the syrup and cover the bottom of the mould.

Step 10 - ⌛ 5 min.

Then line around the sides.

Step 11

Check the texture of the pear coulis, which should be thickening and turning pasty.

Step 12 - ⌛ 5 min.

Prepare 200 ml Chantilly cream.

Step 13 - ⌛ 2 min.

Add the same weight of pear coulis.

Step 14 - ⌛ 5 min.

Fold this in using a soft spatula to make the pear mousse.

Step 15 - ⌛ 5 min.

Fill the charlotte with half of the pear mousse.

Step 16 - ⌛ 3 min.

Add a layer of pear coulis about 1/2 cm (1/4 inch) thick.

Step 17 - ⌛ 5 min.

Finish filling with the rest of the pear mousse.

Cover with plastic film and leave overnight in the fridge.

Step 18 - ⌛ 12 hours

Turn out shortly before serving and slice vertically.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	2 g RDI=4 %	30 g RDI=11 %	3 g RDI=4 %	163 kcal RDI=8 %	681 kJ RDI=8 %
Per person	6 g RDI=9 %	73 g RDI=28 %	8 g RDI=11 %	396 kcal RDI=20 %	1,660 kJ RDI=20 %
Whole recipe	33 g RDI=51 %	439 g RDI=166 %	47 g RDI=64 %	2,379 kcal RDI=119 %	9,960 kJ RDI=119 %