European Pear Charlotte

Name: European Pear Charlotte
Yield: 4 servings
Cuisine: American
Ingredients: 2 can Pears in syrup (canned); 2 Raw egg yolks; 50 grams Sugar; 150 ml Milk; 1 tsp Rum sake; 150 ml Heavy cream; 5 grams Gelatin block; 50 ml European pear syrup; 1 tsp Rum; 1 Nappage

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

Saved

Ingredients

4 servings

Recipe ID: 549233 biscuit sponge cake
2 canPears in syrup (canned)
2Raw egg yolks
50 gramsSugar
150 mlMilk
1 tspRum sake
150 mlHeavy cream
5 gramsGelatin block
Syrup for the crust
50 mlEuropean pear syrup
1 tspRum
1Nappage

Saved

Steps

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.