European Pear Charlotte

1. 1

   Soak the gelatin block in ice water.

2. 2

   Place the canned pears in a sieve, and drain the syrup.

3. 3

   Set aside 50ml of the syrup.

4. 4

   Mix the syrup from Step 1 with the rum to make the crust syrup, and coat the bottom of the crust.

5. 5

   Chill in the fridge.

6. 6

   Making the bavarois: Add milk to a pot, and warm to the point just before it boils.

7. 7

   Add egg yolks and sugar to a bowl, and whip with an egg beater until it turns white.

8. 8

   Add milk from Step 3 in all at once, and stir.

9. 9

   Return Step 4 to the pot, and warm over low heat while mixing with a wooden spatula.

10. 10

    Remove from the heat once it thickens, and add the tightly wrung gelatin.

11. 11

    Strain with a strainer, and cool in ice water.

12. 12

    Add the rum, whip the heavy cream until it forms soft ridges, add to the pot, and stir together.

13. 13

    Cube two of the pears to 1 cm, and add to Step 6.

14. 14

    Pour Step 2 to the bavarois to about 40% full, and even the surface.

15. 15

    Place the crust onto to make the sandwich, and slather syrup with a brush.

16. 16

    Pour in the remaining bavarois, level out the surface, and let sit in the fridge to solidify.

17. 17

    Thinly slice the pears, and top on Step 8.

18. 18

    Slather the pears with nappage, garnish with mint, and it is done.

* Per serving · 4 servings · Values may vary.