Pear charlotte
A charlotte filled with pear mousse (made with whipped cream and pear coulis).
127 K 4.0/5 (23 reviews)
13 hours 60 min.
Easy
12 people
9 IngredientsLast modified on: April 7th 2013
For 12 people, you will need:
- 1
8 sheets gelatin - 2
1 kg Pears - 3
2 lemons - 4
4 pinches vitamin C (optional) - 5
100 g caster sugar - 6
400 g Sugar syrup - 7
4 tablespoons pear eau-de-vie - 8
40 Fingers biscuits - 9
400 g Chantilly cream - Total weight: 3,040 grams
Change measures:
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 8 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, 4 pinches vitamin C and 100 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 400 g Sugar syrup, 4 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 400 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 | 290 RDI=110 % | 6,080 RDI=570 % | 500 RDI=80 % | 21,900 RDI=1,100 % | 91,680 RDI: 1,100 % |
| 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 12 people : 9.95 €
- Per person : 0.85 €
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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: Creamy plum and pear clafoutis, Pear sorbet, Fruit salad, Pear tart with almond cream, Dijonnaise pear cake, ... See them all 20
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Salad of vine peaches and apricots with verbena, Fruit coulis (fruit purée), Strawberry and kiwi fruit salad, Toasted flaked almonds, Jamaican cup, ... See them all 27
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Pear verbena tarts, Apple charlotte with toasted brioche, Strawberry Verveine Tart , Rum babas, Peach Melba, ... See them all 30
Caster sugar
Like these other recipes: Boulangère tart tatin with vine nectarines, Baked Alaska, Ciabatta, Almond tuiles, Vanilla sugar, ... See them all 352
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