Charlotte pear and chocolate by Laurent Mariotte

Ingredients

For 6 servings

• •biscuit spoon
• •20 20 spoon cookies
• •3 3 pears well ripe
• •30 cl 30 cl of pear juice
• •80 g 80 g sugar
• •80 g 80 g sugar
• •2 2 egg whites
• •4 4 gelatin leaves
• •200 g 200 g thick cream
• •200 g 200 g dark chocolate
• •2 c. à soupe 2 tablespoons of grape seed oil

Method

1. 1.Make the gelatin soften in cold water.
2. 2.Peel and peel pears. Cut them in half and mix. Heat 5 cl of pear juice and melt the dried gelatin in. Add to pear purée.
3. 3.Whisk the white snow with the sugar on the drummer.
4. 4.Meanwhile, add the thick cream to the pear purée. Then add the whites into the snow and mix.
5. 5.Place a piece of food film in a humidified salad bowl. Stir the biscuits with the remaining pear juice and place them against the salad bowl wall. Pour the pear moss in the center. Let it cool for at least 4 hours.
6. 6.Melt the chocolate in a salad bowl with a marie bath and add the grape seed oil. Let cool to room temperature. Displace the charlotte and put on chocolate.