This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Pear charlotte
A charlotte filled with pear mousse (made with whipped cream and pear coulis).
146 K 4.0/5 (23 reviews)
13 hours 60 min.
Easy
4.95 €
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
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: Poached pears, French Family Cake, Pears and caramelised walnut samosas , Pear and chocolate tart with a hint of mint, Caramelized pear custard tart, ... See them all 20
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Strawberry Charlotte, Jamaican cup, How to glaze a tart , Pavlova, Passion fruit jellies, ... See them all 27
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: St Tropez tart, Viennese chocolate cups, Strawberries in a thyme and lemon-flavoured red wine reduction, Key Lime Pie for Jeremy, Frozen nougat, ... See them all 30
Caster sugar
Like these other recipes: Stewed apple (compote), Blackcurrant-almond muffins, Panna cotta, Plum and almond panna cotta, Moist chocolate cake, ... See them all 366
Other recipes you may also like
Quick courgette soup with cheese
This really is an express recipe, less than 30 minutes from washing courgettes to serving soup. October 13th 2010278 K5 30 min.
Turnip and sesame puree (tahina) soup
For this quick soup, 15 minutes, an original turnip taste with sesame purée (tahina). February 29th 2012241 K4.3 35 min.
Oaty walnut cake
This is a moist-textured walnut cake with rolled oats, but the real secret comes from dry-roasting the nuts before adding them to the mixture. April 19th 2015102 K 15 2 hours 35 min.
Pissaladière with puff pastry
This savoury tart is a traditional speciality around Nice, on France's Cote d'Azur. Originally, pissaladière had much in common with its Italian cousin, the pizza, but made with onions, anchovies and olives, and without tomatoes. This is a slightly different version, more friable (with a puff-pastry base) and using tomatoes. May 7th 201766 K3.9 1 hour 40 min.
Spinach à la Lorraine
Smoked bacon, shallots and cream to accompany spinach cooked separately, to form a very gourmet dish. February 21th 202423 K 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-07)
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.