Pear charlotte


Pear charlotte
A charlotte filled with pear mousse (made with whipped cream and pear coulis).
142 K 4.0/5 (23 reviews)
Grade this recipe:
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Last modified on: April 7th 2013
For 6 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 12 hours 55 min.
Resting: 1 hour
Cooking: 5 min.
All in all: 13 hours 60 min.
When should you start or finish this recipe?
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To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 2 min.
Pear charlotte : Stage 1
Put 4 sheets gelatin to soak in cold water.

Stage 2 - 10 min.
Pear charlotte : Stage 2
Peel the pears and cut into 4 lengthways. Remove and discard the core, then cut the quarters into small pieces.

Stage 3 - 3 min.
Pear charlotte : Stage 3
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.

Stage 4 - 5 min.
Pear charlotte : Stage 4
Pour this pear coulis into a pan on medium heat.

Stage 5 - 2 min.
Pear charlotte : Stage 5
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.

Stage 6 - 1 hour
Pear charlotte : Stage 6
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.
Pear charlotte : Stage 7
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
Pear charlotte : 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.
Pear charlotte : Stage 9
Soak the biscuits in the syrup and cover the bottom of the mould.

Stage 10 - 5 min.
Pear charlotte : Stage 10
Then line around the sides.

Stage 11
Pear charlotte : Stage 11
Check the texture of the pear coulis, which should be thickening and turning pasty.

Stage 12 - 5 min.
Pear charlotte : Stage 12
Prepare 200 ml Chantilly cream.

Stage 13 - 2 min.
Pear charlotte : Stage 13
Add the same weight of pear coulis.

Stage 14 - 5 min.
Pear charlotte : Stage 14
Fold this in using a soft spatula to make the pear mousse.

Stage 15 - 5 min.
Pear charlotte : Stage 15
Fill the charlotte with half of the pear mousse.

Stage 16 - 3 min.
Pear charlotte : Stage 16
Add a layer of pear coulis about 1/2 cm (1/4 inch) thick.

Stage 17 - 5 min.
Pear charlotte : Stage 17
Finish filling with the rest of the pear mousse.

Cover with plastic film and leave overnight in the fridge.

Stage 18 - 12 hours
Pear charlotte : Stage 18
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.
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 recipe140 RDI=60 %3,040 RDI=290 %250 RDI=40 %10,950 RDI=550 %45,840 RDI: 550 %
Per 100 g9 RDI=4 %200 RDI=20 %20 RDI=2 %720 RDI=40 %3,020 RDI: 40 %
Per person20 RDI=9 %510 RDI=50 %40 RDI=6 %1,820 RDI=90 %7,640 RDI: 90 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, egg, milk
How much will it cost?
  • For 6 people : 5.00 €
  • 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)
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