Pear Charlotte from Tony Bilson's Recipe Book by Tony Bilson
Dip the sponge fingers in the syrup and line first the sides and then the base of a charlotte mould, cake tin or terrine. Purée sufficient pears to make the bavarois. Finely slice the remaining...
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Cooking tools:
- Charlotte mold
- Terrine
- Cake pan
- Blender
- Chef's knife
- Cutting board
Ingredients
- 150 ml stock syrup mixed with 60 ml pear eau de vie
- 2 packets sponge fingers
- ½ recipe crème bavarois
- 6 poached pears
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