Dessert

Charlotte Aux Poires

Name: Charlotte Aux Poires
Prep time: 40 min
Cook time: 20 min
Total time: 7 h
Yield: 6 servings
Cuisine: french
Ingredients: 24 pcs ladyfinger; 120 ml water; 50 g granulated sugar; 2 tbsp pear liqueur e.g. Poire Williams (optional); 600 g pear about 3 large, ripe but firm, peeled, cored, and roughly chopped; 1 tbsp lemon juice; 50 g granulated sugar; 2 tsp gelatin powder unflavored; 3 tbsp water cold, for blooming gelatin; 3 pcs egg yolk from large eggs; 75 g granulated sugar; 250 ml whole milk; 1 tsp vanilla extract; 300 ml heavy cream very cold

An elegant French dessert featuring a crown of soft ladyfingers encasing a light, creamy pear bavarois. This assembled dessert requires no baking and is chilled until firm, making it a perfect make-ahead centerpiece. The flavor is a delicate balance of sweet pear and rich vanilla custard.

An original recipe by Forkin

Total time: 7 hr
Serves: 6
Difficulty: Medium
Per serving: 557 kcal

Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

assembly

24 pcsladyfinger

syrup

120 mlwater
50 ggranulated sugar
2 tbsppear liqueur, e.g. Poire Williams(optional)

filling

600 gpear, about 3 large, ripe but firm, peeled, cored, and roughly chopped
1 tbsplemon juice
50 ggranulated sugar
2 tspgelatin powder, unflavored
3 tbspwater, cold, for blooming gelatin
3 pcsegg yolk, from large eggs
75 ggranulated sugar
250 mlwhole milk
1 tspvanilla extract
300 mlheavy cream, very cold

Equipment

charlotte mold · saucepan · plastic wrap · blender · spatula · mixing bowl · cutting board · knife · whisk

The method

Step by step

1
Line the bottom and sides of a 1.5-liter charlotte mold or straight-sided soufflé dish with plastic wrap, leaving some overhang.
About 5 min
Cook’s note: The plastic wrap is essential for easy unmolding later.
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.
About 5 min
Cook’s note: If not using liqueur, a tablespoon of lemon juice can add a nice brightness to the syrup.
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.
About 10 min
Cook’s note: Work quickly to prevent the ladyfingers from becoming too soggy.
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.
About 15 min
Cook’s note: Covering the pot can help the pears soften faster.
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.
About 5 min
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.
About 5 min
Cook’s note: Do not boil the purée after adding the gelatin, as high heat can weaken it.
7
In a bowl, whisk the egg yolks with the remaining granulated sugar until pale and slightly thickened.
About 2 min
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.
About 3 min
Cook’s note: Pouring slowly prevents the eggs from scrambling.
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.
About 5 min
Cook’s note: If you see any small lumps, strain the custard through a fine-mesh sieve.
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.
About 20 min
Cook’s note: The mixture must be cool before adding the whipped cream, or the cream will melt.
11
In a separate, chilled bowl, whip the cold heavy cream until it holds stiff peaks.
About 5 min
Cook’s note: Using a chilled bowl and beaters helps the cream whip up faster and more voluminously.
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.
About 3 min
Cook’s note: Use a large spatula and a gentle 'scoop and fold' motion for best results.
13
Carefully pour the pear mousse into the center of the ladyfinger-lined mold. Smooth the top with a spatula.
About 2 min
14
Cover the mold with plastic wrap and refrigerate for at least 6 hours, or overnight, until the mousse is completely set.
About 6 hr
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.
About 5 min

Per serving

Nutrition

61%Score

Calories: 556.7kcal
Protein: 8.5g
Carbs: 73.9g
Fat: 26.3g
Fibre: 4g
Sugar: 54.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store covered in the refrigerator.