European Pear Charlotte
I made this for my niece's birthday cake.
For the finishing touch, cover the sides of the crust with non-melting powdered sugar, which will look beautiful. Recipe by Akito mama
European Pear Charlotte
I made this for my niece's birthday cake.
For the finishing touch, cover the sides of the crust with non-melting powdered sugar, which will look beautiful. Recipe by Akito mama
Cooking Instructions
- 1
Soak the gelatin block in ice water. Place the canned pears in a sieve, and drain the syrup. Set aside 50ml of the syrup.
- 2
Mix the syrup from Step 1 with the rum to make the crust syrup, and coat the bottom of the crust. Chill in the fridge.
- 3
Making the bavarois: Add milk to a pot, and warm to the point just before it boils.
- 4
Add egg yolks and sugar to a bowl, and whip with an egg beater until it turns white. Add milk from Step 3 in all at once, and stir.
- 5
Return Step 4 to the pot, and warm over low heat while mixing with a wooden spatula. Remove from the heat once it thickens, and add the tightly wrung gelatin.
- 6
Strain with a strainer, and cool in ice water. Add the rum, whip the heavy cream until it forms soft ridges, add to the pot, and stir together.
- 7
Cube two of the pears to 1 cm, and add to Step 6. Pour Step 2 to the bavarois to about 40% full, and even the surface.
- 8
Place the crust onto to make the sandwich, and slather syrup with a brush. Pour in the remaining bavarois, level out the surface, and let sit in the fridge to solidify.
- 9
Thinly slice the pears, and top on Step 8. Slather the pears with nappage, garnish with mint, and it is done.
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