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.
Easy
6 people
9 IngredientsLast modified on: April 7th 2013
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 ml sugar syrup - 7
2 tablespoons pear eau-de-vie - 8
20 fingers biscuits - 9
200 ml Chantilly cream - Total weight: 1,520 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 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 ml 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 ml 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 RDI=60 % | 3,040 RDI=290 % | 250 RDI=40 % | 10,950 RDI=550 % | 45,840 RDI: 550 % |
| 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 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)
Pears
Like these other recipes: Pear tart with almond cream, Belle-helene in a glass, Creamy plum and pear clafoutis, Sautéed pears with custard and orange syrup , Pear sorbet, ... See them all 20
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Saint Honoré cake, Chantilly rice pudding, European glass, Pavlova, Chouquettes, ... See them all 30
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Blackcurrant sorbet for Edith, Fruit salad, Strawberry sorbet, Pear sorbet, Toasted flaked almonds, ... See them all 27
Caster sugar
Like these other recipes: Caramelised walnuts, Almond dacquoise, Like Bounty, Sesame cookies, Nachos, ... See them all 361
Other recipes you may also like
Traditional nutty choc-chip cookies
A traditional American recipe for homely biscuits, which can be made in different flavours or with additions (seeds, dried fruit, nuts, chocolate, etc.).January 5th 2020379 K4 1 hour 50 min.
Morteau sausage
In this recipe, Morteau sausages are cooked on a bed of chopped potatoes. The trick is to cook the Morteau sausage slowly, so that its delicious, smoky flavor descends on the potatoes, which are crispy on the outside and melt-in-the-mouth on the inside, a pure delight.September 29th 20241.23 M 34.1 1 hour 35 min.
Household cake (Gâteau de ménage)
A traditional recipe from Franche-comté, it's a flat round kind of brioche, covered with an egg cream called "Goumeau".June 15th 2020502 K 25 3 hours 60 min.
You should not put an aluminum container directly in the oven
If you put an aluminum container, containing food to be cooked or reheated, in your oven directly on the shelf, the shiny base will reflect a large part of the oven heat (like a mirror). This means that the food will take much longer to cook or heat through than usual.February 21th 2011496 K 92.5 1 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
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.