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Pear and chocolate Mousse recipe
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Pear and chocolate Mousse recipe


 

Pear and chocolate Mousse Official name: Charlotte aux poires et au chocolat. Sweet mousse with pear and chocolate mousse. Classic recipe with unsurpassed flavor.


Charlotte aux poires et au chocolat.
Ingredients
50 biscuits savagiar
1 dose Chocolate Mousse (there are recipes in the site).
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
2 vanilla
7-8 sheets of gelatine

Directions

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, lioste 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.

A few more secrets

For greater ease Put the pear mousse with pear compote stirred into mashed with cream.

Not much raining biscuits. Notisoun and should not be soft.

You can put the bowl the first over the chocolate mousse, then a layer of biscuits, from all over the pear mousse and a layer of biscuits.

You can not cover the bottom of the bowl with biscuits. But then we must use high opening form and decorate with peel cream or white chocolate or biscuits savagiar and strawberries, etc.





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