Charlotte Aux Poires

Priprava

Sestavine

Postopek

Korak za korakom

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.

   Približno 5 min

   Kuharjeva opomba: 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.

   Približno 5 min

   Kuharjeva opomba: 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.

   Približno 10 min

   Kuharjeva opomba: 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.

   Približno 15 min

   Kuharjeva opomba: 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.

   Približno 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.

   Približno 5 min

   Kuharjeva opomba: 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.

   Približno 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.

   Približno 3 min

   Kuharjeva opomba: 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.

   Približno 5 min

   Kuharjeva opomba: 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.

    Približno 20 min

    Kuharjeva opomba: 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.

    Približno 5 min

    Kuharjeva opomba: 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.

    Približno 3 min

    Kuharjeva opomba: 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.

    Približno 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.

    Približno 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.

    Približno 5 min