Pear charlotte with blackberry coulis recipe | delicious. magazine

Name: Pear charlotte with blackberry coulis recipe | delicious. magazine
Ingredients: For the bavarois filling; 6 medium free-range egg yolks (see tips); 50g caster sugar; 2 x 415g tins pears in syrup, drained, syrup reserved, pears roughly chopped; 25g milk powder; 1 vanilla pod, split lengthways; 6 gelatine leaves (we used Costa Fine Leaf, from Waitrose – see tips); 190ml poire william pear liqueur – we used Gabriel Boudier, from thedrinkshop.com (see tips); 375ml whipping cream; 2 tbsp icing sugar; For the ladyfinger biscuits; 6 medium free-range eggs, separated; 190g caster sugar; 180g plain flour; 30g icing sugar; For the blackberry coulis; 200g icing sugar, plus extra; 300g frozen blackberries; You’ll also need; Digital probe thermometer or sugar thermometer; Disposable piping bag

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A showstopping pear pudding from Michel Roux Jr. Make it eaiser by preparing elements a day or two before. The blackerry coulis is a winning idea.

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Ingredients

For the bavarois filling
6 medium free-range egg yolks (see tips)
50g caster sugar
2 x 415g tins pears in syrup, drained, syrup reserved, pears roughly chopped
25g milk powder
1 vanilla pod, split lengthways
6 gelatine leaves (we used Costa Fine Leaf, from Waitrose – see tips)
190ml poire william pear liqueur – we used Gabriel Boudier, from thedrinkshop.com (see tips)
375ml whipping cream
2 tbsp icing sugar
For the ladyfinger biscuits
6 medium free-range eggs, separated
190g caster sugar
180g plain flour
30g icing sugar
For the blackberry coulis
200g icing sugar, plus extra
300g frozen blackberries
You’ll also need
Digital probe thermometer or sugar thermometer
Disposable piping bag