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Print this Recipe    Charlotte Pears

Charlotte with Pears and Chocolate
Serves 8-12 people

1 kg pears (about 4)
50 cl heavy whipping cream (500 mililiters)
200 grams powdered sugar
3 egg yolks
175 grams bittersweet chocolate (about a bar and a half)
6 leaves gelatine
30 lady fingers
5 tablespoons pear alcohol
.25 liters milk
1 tablespoon oil
juice of half a lemon

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..

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