Charlotte Fraise Poire – Translation: Pear and Strawberry cake.
What you will to make this Charlotte Fraise Poire are the following:
Preparation progress of a Charlotte Fraise Poire is as follow:
Boil whole 2 minutes in a pot 75 ounces of water with the sugar, the juice of lemon and vanilla.
2 Peel the pears, cut them in half, remove seeds and cook in syrup 10 min slight tremor. Then let them cool in the syrup. Put the gelatine to soften in cold water.
Drain the pears and cut them into puree in a blender. Pour into a saucepan and leave to thicken on low heat for 5 minutes, remove from heat and blend in the softened gelatine and let cool, stirring often.
3 Place the pan on a serving dish. Cut into two biscuits and dip them quickly in 10 cl syrup mixed with 1 tablespoon of alcohol. Store them as and on the periphery of the mold and the bottom, rounded side facing out.
4 Mount the cream and fold gently into mashed pears. Fill the mold and place this mixture 4:00 cool.
5 Wash quickly strawberries, cut them into thin rondelles.Au serve, unmold the charlotte, sprinkle with icing sugar and decorate with strawberries and Mint
Tarte Apricot if you interested in learning how to make this I have attached a look of Mary Berry’s Apricot frangipane tart recipe which you can click below