- For Garnish
- 4 cupsof cooked laved pears in syrup
- 1 cupof raspberry coulis
- For Charlotte
- 2 cupsof pear fruit puree
- 1/2 cupof egg yolks
- 1/2 cupof sugar
- 1 cupof gelatin leaves
- 1 cupof whipped cream
- 1/2 cupof cooked diced pears in syrup
- For Biscuits
- 1 cupof sugar
- 1 cupof water
- 1 cupof lady fingers
- 1/7 cupof Eau de Vie
Take a saucepan and combine your sugar, Eau de Vie and water.
Stir and bring it to a boil. Simmer for a few minutes. Let it cool.
For charlotte, take a bowl and add the yolks and sugar.
Whisk until fluffy.
Boil the gelatin pure and put the gelatin sheets in cold water.
Remove them and add to the hot fruits mixture. Stir well.
Take a separate bowl and whip the cream.
Temper the egg mixture by adding the puree while stirring. Cool over the ice.
Take a charlotte mold and line the bottom and side with lady fingers briefly soaked in the reserve simple syrup sugar side out.
Pour over the filling, cover with plastic wrap and put in a fridge for 24 hours.
Unmold the charlotte over the service plate.
Slice the remaining pears in syrup, and arrange them over the cake. Keep in a fridge.