Pear charlotte with blackberry coulis
- A challenge
- December 2014
- Serves 12
- Hands-on time 2 hours, oven time 24 min, plus overnight chilling
Michel Roux Jr’s pear charlotte recipe is made with homemade sponge ladyfingers surrounding a creamy pear filling.
- 19g (9.6g saturated)
- 64.5g (53.4g sugars)
To make the pud alcohol-free, use 100ml elderflower cordial instead of the pear liqueur. Don’t worry if the bavarois looks curdled when you add the milk powder – it’ll turn out fine.
If using a different brand of gelatine, follow the pack instructions.
Make the ladyfinger biscuits up to 3 days in advance and store in a cool dark place. You can freeze the finished charlotte for up to 3 months. Thaw to serve.
Whisk leftover egg whites with a pinch of sugar and freeze in a freezer bag for up to 3 months. Thaw and use for meringues or royal icing.
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