Charlotte aux poires et au chocolat.
50 biscuits savagiar
1 dose Chocolate Mousse
A little rum or liqueur pear
Syrup pear compote
For the pear mousse:
5 very ripe pears
200 gr. sugar
500 ml cream
1 lemon juice
7-8 sheets of gelatine
Put the gelatine leaves in cold water.
Clean and cut the pear in two by removing the seeds.
Place pears in saucepan, sugar, lemon juice and vanilla and cover with water. Boil 10-15, to soften. Download, liste in mashed pears, add the gelatin sheets and store in refrigerator.
Click cream to whipped cream and keep refrigerated.
Take a bowl of Charlotte and voutyroste stroste the bottom and sides with savagiar cookies before you dive in syrup, pear compote your rum flavoring or liqueur pear. Be no large gaps.
Remove the pear puree, stir well and gradually integrate the whipped cream.
Remove the chocolate mousse and mix gently.
Put a layer of chocolate mousse in the bottom of the bowl. Put a layer of biscuits over savagiar wet, put a top layer of mousse with pear and continue the same way until you fill the bowl. The last layer is biscuits.
Put in refrigerator to grasp.
Add chocolate and chocolate powder.
You can always top it off with some berries!
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