Charlotte Aux Poires

Preparació prèvia

Llista d’ingredients

Elaboració

Pas a pas

1. 1

   Line the bottom and sides of a 1.5-liter charlotte mold or straight-sided soufflé dish with plastic wrap, leaving some overhang.

   Uns 5 min

   Nota de cuina: The plastic wrap is essential for easy unmolding later.

2. 2

   Prepare the syrup by combining the water and sugar for the syrup in a small saucepan. Bring to a boil, stirring to dissolve the sugar, then remove from heat. Stir in the optional pear liqueur and set aside to cool slightly.

   Uns 5 min

   Nota de cuina: If not using liqueur, a tablespoon of lemon juice can add a nice brightness to the syrup.

3. 3

   Quickly dip the flat side of each ladyfinger into the warm syrup. Arrange them, sugar-side facing out, standing vertically around the sides of the prepared mold. Trim the tops if needed to create an even height. Use remaining and trimmed ladyfingers to line the bottom of the mold.

   Uns 10 min

   Nota de cuina: Work quickly to prevent the ladyfingers from becoming too soggy.

4. 4

   In a medium saucepan, combine the chopped pears, lemon juice, and the sugar for the filling. Cook over medium heat, stirring occasionally, until the pears are very soft, about 10-15 minutes.

   Uns 15 min

   Nota de cuina: Covering the pot can help the pears soften faster.

5. 5

   While the pears cook, bloom the gelatin. Sprinkle the gelatin powder over the cold water in a small bowl and let it sit for 5 minutes to soften.

   Uns 5 min

6. 6

   Transfer the cooked pears to a blender or food processor and blend until you have a smooth purée. Return the warm purée to the saucepan, add the bloomed gelatin, and stir over low heat until the gelatin is fully dissolved. Set aside.

   Uns 5 min

   Nota de cuina: Do not boil the purée after adding the gelatin, as high heat can weaken it.

7. 7

   In a bowl, whisk the egg yolks with the remaining granulated sugar until pale and slightly thickened.

   Uns 2 min

8. 8

   In a clean saucepan, heat the whole milk and vanilla extract until it just begins to simmer. Slowly pour the hot milk into the egg yolk mixture while whisking constantly to temper the eggs.

   Uns 3 min

   Nota de cuina: Pouring slowly prevents the eggs from scrambling.

9. 9

   Pour the mixture back into the saucepan and cook over low-medium heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of the spatula. Remove from heat immediately.

   Uns 5 min

   Nota de cuina: If you see any small lumps, strain the custard through a fine-mesh sieve.

10. 10

    Stir the warm custard into the pear and gelatin mixture until well combined. Let the entire mixture cool to room temperature, stirring occasionally to prevent a skin from forming.

    Uns 20 min

    Nota de cuina: The mixture must be cool before adding the whipped cream, or the cream will melt.

11. 11

    In a separate, chilled bowl, whip the cold heavy cream until it holds stiff peaks.

    Uns 5 min

    Nota de cuina: Using a chilled bowl and beaters helps the cream whip up faster and more voluminously.

12. 12

    Gently fold the whipped cream into the cooled pear-custard mixture in three additions until just combined. Be careful not to deflate the cream.

    Uns 3 min

    Nota de cuina: Use a large spatula and a gentle 'scoop and fold' motion for best results.

13. 13

    Carefully pour the pear mousse into the center of the ladyfinger-lined mold. Smooth the top with a spatula.

    Uns 2 min

14. 14

    Cover the mold with plastic wrap and refrigerate for at least 6 hours, or overnight, until the mousse is completely set.

    Uns 6 h

15. 15

    To serve, uncover the mold, place a serving platter on top, and carefully invert them together. Lift off the mold and gently peel away the plastic wrap. Slice and serve chilled.

    Uns 5 min