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).
148 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: Yvetot Douillons, Belle-helene in a glass, Apple and pear tart, Pear and lime meringue pie, Caramelized pear custard tart, ... See them all 20
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, European glass, Warm apple feuillantines, Individual charlottes with morello cherries, ... See them all 30
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: How to glaze a tart , Blackcurrant sorbet for Edith, Fruit salad, Jamaican cup, Strawberry and kiwi fruit salad, ... See them all 27
Caster sugar
Like these other recipes: Black sesame flan, Kouign-amann, Baked Alaska, Apricot and pistachio clafoutis, Poppy seed and lemon cake, ... See them all 369
Other recipes you may also like
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad. July 7th 20111.07 M4.5 7 min.
Caramelised walnuts
These delicious nuts can be used in several cakes, but you can also put them on ice-cream, pancakes, fruit salad, or eat them just as they are. February 21th 2011391 K5 25 min.
Strawberry sorbet
The secret of a good strawberry sorbet is to use first class strawberries, very ripe and full of flavour, so do choose them with care. This recipe shows you how to lighten the texture of the sorbet by incorporating air. July 9th 2014102 K4.6 35 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée. August 28th 2025355 K5 1 hour 15 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011776 K3.5 8 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-01)
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.