As a chef with years of experience crafting desserts for my Bistro menu, this elegant Pear Charlotte remains one of my all-time favorites.
Pear Charlotte
- 1 kg pears
- 8 sheets of gelatine
- 50 cl milk
- 1 vanilla pod
- 8 egg yolks
- 750 g caster sugar
- 1 small pear liqueur glass
- 50 cl fresh cream
- 175 g icing sugar
- 12 spoon cookies
- 500 g raspberries
- 1 lemon
- Soften the gelatine leaves in a bowl of cold water. Drain, squeeze out excess water, and set aside. For the custard, boil the milk with the split vanilla pod. In a bowl, whisk the egg yolks with 250 g of sugar, then pour in the hot milk. Cook over moderate heat without boiling.
- Remove from heat, cool slightly, then stir in the gelatine. Cool completely and add the pear liqueur.
- Whip the fresh cream with 50 g icing sugar, then fold into the cooled gelatine custard. Chill. Peel the pears and poach in a syrup of 25 cl water and 500 g caster sugar until very tender. Drain and slice thickly.
- Line a charlotte mold with ladyfingers, cutting some to fit the bottom. Layer pear slices and cream inside. Top with more ladyfingers and refrigerate 3-4 hours.
- For raspberry coulis, blend the raspberries with lemon juice and remaining icing sugar until smooth.
- Unmold the chilled charlotte onto a serving dish.
- Glaze with coulis and serve immediately.
Refinement and elegance define this classic dessert, perfect for festive meals. Superb Angevin pears ensure its success.
