Recipe: Perfect Charlotte-Style Pear Mousse Cake

Charlotte-Style Pear Mousse Cake. Great recipe for Charlotte-Style Pear Mousse Cake. I love pear bavarois so I tried to make it myself. Nappage is easier to find in stores these days, so I made some changes to the recipe.

Charlotte-Style Pear Mousse Cake Using a serrated knife, trim off any bread that extends above the rim of the ramekins. See great recipes for Hemp Flower High CBD Butter / Charlotte's Sauce too! Recipe: Delicious Charlotte-Style Pear Mousse Cake Step By Step To Prepare Delicious Gurrh walay chawal by saima sameer ali. #cookpadapp Recipe: Perfect Best ever candy apples (they got a chewy coating, not hard to bite at all!) Charlotte-Style Pear Mousse Cake Recipe by cookpad.japan. You can cook Charlotte-Style Pear Mousse Cake using 20 ingredients and 18 steps. Here is how you achieve it.

Ingredients of Charlotte-Style Pear Mousse Cake

  1. You need of Ladyfingers:.
  2. Prepare 3 of Egg yolks.
  3. Prepare 60 grams of Sugar.
  4. Prepare 3 of Egg whites.
  5. You need 70 grams of Cake flour.
  6. It’s 1 of Powdered sugar.
  7. Prepare 1 of Canned pears syrup.
  8. Prepare of Bavarois:.
  9. It’s 9 grams of Gelatin leaves.
  10. Prepare 3 of Egg yolk.
  11. It’s 60 grams of Sugar.
  12. It’s 200 ml of Milk.
  13. Prepare 1 tbsp of Rum.
  14. You need 1 tbsp of Grand Marnier or Cointreau.
  15. It’s 200 ml of Heavy cream.
  16. You need 1 can of Diced Canned Pears.
  17. Prepare of Decoration:.
  18. You need 1 of Nappage.
  19. You need 3 large of Pears.
  20. It’s 1 of Raspberries, blueberries and mint leaves.

Great recipe for Charlotte-Style Pear Mousse Cake. I love pear bavarois so I tried to make it myself. Nappage is easier to find in stores these days, so I made some changes to the recipe. You can use apricot jam instead in a pinch as well.

Charlotte-Style Pear Mousse Cake step by step

  1. Preheat oven to 180°C and drain the canned pears, reserving the syrup. Soften the gelatin leaves in cold water..
  2. Make the ladyfingers. In a large bowl, beat the egg whites until thick and soft peaks form. Add the sugar in two or three parts and continue beating to make a stiff meringue..
  3. Add the egg yolks and stir until evenly mixed..
  4. Sift the cake flour and quickly fold it in..
  5. Put a sheet of paper the size of the circumference of the cake pan under the parchment paper to act as a guide for squeezing the batter to the correct height and length of the ladyfingers..
  6. Put the batter in a pastry bag with a 1.5 cm tip and squeeze it out. You will use the leftovers, so make extra..
  7. On a separate baking sheet, squeeze out a 16 cm diameter circle of batter to use for the base. Smooth the surface..
  8. Sprinkle only the lady fingers to be used for the sides generously with powdered sugar so that the surface is white. Bake all of the parts for 12-13 minutes. (All at once, or in batches.) Leave on the parchment paper to cool..
  9. Prepare the bavarois. Heat the milk in a pot. Mix the egg yolks and sugar in a bowl and add the warm milk, a little at a time. When all of the milk is mixed in, put it back in the pot..
  10. Return to heat and cook until slightly thickened, stirring constantly with a wooden spatula. (Do not use a whisk.) The foam should disappear, and it should be bubbling lightly from the bottom. Remove from heat, add the softened gelatin and stir to dissolve. When the mixture has cooled slightly, stir in the liqueur..
  11. Line a cake pan with a removable bottom with parchment paper, with the paper slightly peeking out above the top of the pan. Place the baked ladyfingers made in Step 8 tightly together around the sides of the pan, leaving no gaps. Put the cake base on the bottom. Brush the inside with canned pear syrup..
  12. The leftover ladyfingers will be used in the bavarois, so cut about a ladleful into cubes and coat them with 1~2 tablespoons of pear syrup..
  13. Go back to making the bavarois. Place the pot in Step 10 in cold water and stir until slightly thickened..
  14. Whip the cream over ice water until soft peaks form. Stir in the mixture from Step 13..
  15. Assemble: Pour half of the bavarois in the prepared cake pan. Next, put in the cut up ladyfingers and diced pears. Pour in the remaining bavarois. Smooth the top and chill in the fridge for about an hour..
  16. When the bavarois is almost set, start the decoration..
  17. Arrange thinly sliced pears on top and brush the top with warm nappage. (If you don't have any, you can top it with a jelly made with gelatin leaves, water, and sugar that has been chilled over ice water to spreading consistency.) Decorate with berries rolled in nappage..
  18. Chill in the fridge for 3~4 hours until firmly set. This shows what it looks like when cut. To serve, dip a knife in hot water, wipe the knife clean, and cut, using a slow sawing motion. Repeat this for each slice..

Charlotte Style Pear Mousse Cake Recipe By Cookpad An Italian pear almond cake seasons and suppers cinnamon pear cake recipe pear cake with cinnamon sugar recipe simplyrecipes com pear upside down cake recipe odlums. See more ideas about Dessert recipes, Desserts, Cake recipes. All you need is some simple ingredients: mango juice, ladyfingers, cream cheese, sugar, whipped cream, mango, gelatin, and rum or triple sec. See more ideas about Cheesecake, Desserts and Cheesecake recipes. Le Petit Chef Caterers, Restaurants business in Wayne.

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