Pear charlotte
A charlotte filled with pear mousse (made with whipped cream and pear coulis).
93,0704.2/5 for 20 ratings
Grade this recipe: Last modified on: April 7th 2013
For 6 people, you will need:
- 0
4 sheets gelatin - 1
500 g Pears - 2
1 lemon - 3
2 pinches vitamin C (optional) - 4
50 g caster sugar - 5
200 ml Sugar syrup - 6
2 tablespoons pear eau-de-vie - 7
20 Finger biscuits - 8
200 ml Chantilly cream - Total weight: 1,518 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 12 hours 54 min. | 1 hour | 5 min. | 13 hours 59 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
1 or 2 days in the fridge covered with plastic film.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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,786 Kcal or 11,664 Kj | 49 gr | 440 gr | 83 gr |
| 139 % | 19 % | 41 % | 13 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 184 Kcal or 770 Kj | 3 gr | 29 gr | 5 gr |
| 9 % | 1 % | 3 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 464 Kcal or 1,943 Kj | 8 gr | 73 gr | 14 gr |
| 23 % | 3 % | 7 % | 2 % |
How much will it cost?
- For 6 people : 4.88 €
- Per person : 0.81 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Pears: You can check-out other recipes which use it, like for example: Tarte Bourdaloue, Pear, grapefruit and pistachio tart, Belle-helene in a glass, Yvetot Douillons, Fruit salad, ... All |
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Diplomat cream, Pavlova, Strawberry Verveine Tart , Millefeuille, Strawberries in a thyme and lemon-flavoured red wine reduction, ... All |
 | Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: Peach and verbena feuilleté, Toasted flaked almonds, Passion fruit jellies, Fruit salad, Fruit coulis (fruit purée), ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Jelly-style plum jam, Butter cream, Caramelized apple and walnut cake, Bounty-style tart for Alison, Oaty walnut cake , ... All |
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