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Charlotte with Pears and Chocolate
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Serves 8-12 people. Saving 2 pears for decoration, peel the others, core and dice. In a saucepan, pour 250 ml of water, add 100 grams of sugar, gently heat till you have a syrup. Add the pears and lemon juice, let cook for 20 minutes on medium heat. When the pears are tender, puree. Soften 3 leaves of gelatine in cold water. Mix with hot pear mixture and let cool. In a saucepan, boil the milk. Turn off heat, and add the chocolate in small chunks to melt in the milk, stirring with a wooden spoon. In a bowl, add the egg yolks to another 100 grams of sugar, beat till firm. While still beating, pour the chocolate mix into the egg-sugar mix. Put it back in a pot and thicken on a low flame while stirring. Heat the cream. When it forms a coating on the spoon dissolve 3 leaves of gelatine. Let cool. Oil bundt pan. In a deep plate pour the alcohol and 250 ml of water and rapidly dip the ladyfingers in it to saturate. Use them to make a wall on the mold (bottom and sides). Now that the cream's cool beat it till stiff. Add half of it to pear puree and half to the chocolate pudding. Pour the chocolate mousse into the Bundt pan first, then the pear puree. Put in cold place overnight. An hour before serving, turn it upside down on a plate and using the extra 2 pears. Note: the Bundt pan I had wasn't exactly up to French standards, apparently, cuz I realized that there wasn't going to be nearly enough room for both layers, so I whipped out a bundt-shaped Tupperware and threw in some extra ladyfingers (still didn't use as many as 30 though), and then it worked nicely, half of each layer fit perfectly into each pan. so make sure you're only filling it half way when you add the chocolate or else you'll have lots of pear leftover.. may seem like a no-brainer but just in case..