Pear charlotte with blackberry coulis recipe

Name: Pear charlotte with blackberry coulis recipe
Total time: 144 min
Ingredients: 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; 6 medium free-range eggs, separated; 190g caster sugar; 180g plain flour; 30g icing sugar; 200g icing sugar, plus extra; 300g frozen blackberries; You’ll also need; Digital probe thermometer or sugar thermometer; Disposable piping bag

www.deliciousmagazine.co.uk

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.

View full recipe on www.deliciousmagazine.co.uk

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Cooking tools:

Hand mixer
Piping bag
Instant-read thermometer
Kitchen scale
Fine-mesh sieve
Oven
Stove
Mixing bowl
Saucepan
Whisk
Wooden spoon
Spoon
Baking sheet
Parchment paper
Plastic wrap
Pitcher
Pastry brush
Chef's knife
Plate
Refrigerator

Ingredients

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
6 medium free-range eggs, separated
190g caster sugar
180g plain flour
30g icing sugar
200g icing sugar, plus extra
300g frozen blackberries
You’ll also need
Digital probe thermometer or sugar thermometer
Disposable piping bag