CHARLOTTE DE POIRES AU CASSIS



To do the night before. 750 g (1,65 lbs) fondant pears, 1 lemon, 150 g (0,33 lbs) caster sugar powder, 1/4 liter (8,45 oz) of water, 250 g (0,55 lbs) of blackcurrants, 2 dl of blackcurrant cream, about thirty  biscuits spoon, 500 g (1,1 lbs) fresh cream, 50 g (0,011 lbs) icing sugar, 1 sachet of vanilla sugar.


Prepare a syrup by bringing the water and 50 g (0,11 lbs) of sugar to the boil. 

Peel and core the pears, cut them into quarters, lemon them. 

Poach them in this syrup until they are tender (about 15 mins).

Let them cool in the syrup. 

Wash and shell the blackcurrant, sprinkle it with the rest of the powdered sugar, sprinkle it with 2 tbsp blackcurrants and put  in the  in the  baskets.

Dilute the rest of the crème de cassis with twice its volume in syrup for cooking the pears. 

Quickly dip the spoon cookies into this mixture and line the bottom and edges sides of a charlotte mold with these biscuits (arrange them in a star pattern in the bottom pruning accordingly).

Always put the curved side of the biscuits against the walls. 
For to make unmolding more certain, you can line the mold with aluminum foil.

Beat the whipping cream with the icing sugar and vanilla sugar. 

Mix it up delicately with pears well drained and cut into pieces.

Fill the mold with this preparation, finish with biscuits. 

Cover with a plate and refrigerate until the following day.

To serve, unmold and surround with blackcurrant seeds.

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