Charlotte With Pears and Ginger Chutney Recipe the mousse base is looking great and tasting wonderful. Everything is so right I was inspired by the Charlotte With Pears and Ginger Chutney It is a nice flavor for adults.
Ingredients:
1 package ladyfingers
For the mousse
1 can of pears
7 sheets of gelatin
25 cl of fresh cream
1/2 c. coffee
grated ginger
6 egg whites
200 g caster sugar
10 cl of water
For the decoration
1 tsp soup powder
cocoa
Method:
Drain pears, reserving syrup. Save beside a pear (to garnish) and mix the remaining for 25 cl pear coulis. Mount the whipped cream.
In a saucepan over low heat, place the sugar with water to obtain light syrup. When boiling, remove the syrup from heat.
Beat the egg whites while pouring the syrupnet. Continue to whisk until a stiff meringue.
Heat in a 3 tablespoons pan soup pear coulis, dip gelatin in water to soften them and then drain. Dissolve the gelatin softened in hot pear sauce.
In a bowl, Mix the two sauces pears with whipped cream, candied ginger and the meringue for a homogeneous foam and aerated. Cut the reserved pear into small pieces, add to the foam.
To install the cap, line a loaf pan, to rounded or flat bottom, with parchment paper or film food. Dip the ladyfingers in the smooth side the reserved pear syrup.
Line the pan (side sweet against the walls). Fill the mold of foam pear lo equalize surface and cover with a wrap.
Refrigerate during overnight. Carefully unmold the charlotte straight from the refrigerator and sprinkle cocoa and serve immediately.
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| Charlotte With Pears and Ginger Chutney Recipe |
