1 large can of pear halves in heavy syrup (30.5 oz)
1 box of ladyfingers (48)
12 oz of heavy cream
2 tablespoons of confectioner’s sugar
1 envelope of unflavored gelatin (to make 4 cups)
3 tablespoons pear liqueur (optional)
12 oz. fresh or frozen raspberries or strawberries
1 cup of water
Directions:
Drain the pear halves, but keep its syrup in a separate bowl.
In a large bowl, crush half of the pears with a fork and mix with the heavy cream and 1 tablespoon of the confectioner’s sugar.
Cut the remaining pears in small cubes.
Combine the mashed mixture and cubed pears together.
In the bowl containing the pears’ syrup add the water and the pear liqueur.
Soak the ladyfingers in the syrup for approximately 15 seconds and place along the sides and bottom of your Charlotte mold (7 inch-diameter).
Add the gelatin to your mashed mixture and pour half into the mold.
Soak another 3 or 4 ladyfingers and place on the mixture in order to solidify the Charlotte.
Pour the remaining mixture into the mold and again place 3 or 4 soaked ladyfingers on the top.
Your mold should be filled to the top if possible.
Refrigerate for at least 4 hours.
Mix your strawberries or raspberries with the remaining 1-tablespoon of confectioner’s sugar to obtain a puree.
Strain to discard the berries’ seeds.
Invert the mold onto a plate and cut into individual portions.
Present each portion with a few spoonfuls of the berry coulis.
