Steps to Prepare Quick European Pear Charlotte

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, european pear charlotte. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

European Pear Charlotte is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. European Pear Charlotte is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have european pear charlotte using 12 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make European Pear Charlotte:

1. Prepare Recipe ID: 549233 biscuit sponge cake
2. Prepare 2 can Pears in syrup (canned)
3. Take 2 Raw egg yolks
4. Prepare 50 grams Sugar
5. Make ready 150 ml Milk
6. Prepare 1 tsp Rum sake
7. Prepare 150 ml Heavy cream
8. Get 5 grams Gelatin block
9. Make ready Syrup for the crust
10. Prepare 50 ml European pear syrup
11. Get 1 tsp Rum
12. Get 1 Nappage

Instructions to make European Pear Charlotte:

1. Soak the gelatin block in ice water. Place the canned pears in a sieve, and drain the syrup. Set aside 50ml of the syrup.
2. Mix the syrup from Step 1 with the rum to make the crust syrup, and coat the bottom of the crust. Chill in the fridge.
3. Making the bavarois: Add milk to a pot, and warm to the point just before it boils.
4. Add egg yolks and sugar to a bowl, and whip with an egg beater until it turns white. Add milk from Step 3 in all at once, and stir.
5. Return Step 4 to the pot, and warm over low heat while mixing with a wooden spatula. Remove from the heat once it thickens, and add the tightly wrung gelatin.
6. Strain with a strainer, and cool in ice water. Add the rum, whip the heavy cream until it forms soft ridges, add to the pot, and stir together.
7. Cube two of the pears to 1 cm, and add to Step 6. Pour Step 2 to the bavarois to about 40% full, and even the surface.
8. Place the crust onto to make the sandwich, and slather syrup with a brush. Pour in the remaining bavarois, level out the surface, and let sit in the fridge to solidify.
9. Thinly slice the pears, and top on Step 8. Slather the pears with nappage, garnish with mint, and it is done.

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