Mini-pear carlotte
very easy
Ingredients
- 7-10 Tbsp Pour 6 pers
- 7-10 Tbsp Preparation : 30 mn
- 7-10 Tbsp Cuisson : 30 mn
- 7-10 Tbsp Frais : 12 h
- 2 paquets de boudoirs
- 4 poires
- 2 Gousses de vanilla
- 130 g de sucre
- 4 egg yolks
- 20 g de farine
- 20 g de maïzena
- 50 cl de lait
- 25 g de beurre
- 2 (4 g) gelatin leaves
- 7-10 Tbsp 2 tablespoons pear alcohol (or white rum)
- 1 carambole
- 7-10 Tbsp sweet silver beads.
Directions
- 1
1 Peel and quarter the pears, and remove the hearts. In a saucepan, bring to the boil 30 cl of water with 50 g of sugar and 1 vanilla bean split and scraped. Add the pears, cook them for 20 minutes. Let them cool in the syrup
- 2
2 Rehydrate the gelatin in a bowl of cold water. In a saucepan heat the milk with the second vanilla bean split and scraped. Let infuse 10 minutes. Remove the bean
- 3
3 In a bowl, beat the egg yolks with the remaining sugar for 2 minutes. Add the flour and cornstarch. Then whisk in the vanilla milk. Pour into a saucepan and thicken over low heat. Dilute in the gelatin wrung and let cool. Add the alcohol
- 4
4 Drain the pears, reserve the syrup and cut them into strips. Trim the boudoirs to the height of the glasses. Dip them quickly in the syrup of the pears and place them, sweet side down, against the sides of the glasses.
- 5
5 Pour some cream into the verrines. Assemble the charlottes by alternating slices of pears and cream. Finish with the cream. Cover the verrines with cling film and keep in a cool place for 12 hours.
- 6
6 When serving, remove the film. Wash and dry the carambola, slice it. Decorate the verrines with the silver beads.
- 7
- You can save time by using pears in syrup.
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