For 4 people
For 4 people
If you opt for poached pears, make a vanilla sugar syrup and immerse the washed and peeled pears.
Make a pear confit by putting the pear puree to heat in a saucepan.
Pour 20 grams of sugar into the puree and the 5 grams remaining in the pectin, making sure to have a homogeneous mixture.
Once the sugar and pear puree mixture is 50°C, add the pectin and let it boil. Pour the mixture into a mold and set aside in the freezer.
Rehydrate the gelatin which will be part of the composition of the Caramel Bavarian.
Make a dry caramel by gradually putting the sugar to heat in a saucepan over low heat and stirring slightly with a spatula. Once the sugar is brown, stop cooking the caramel, pouring a small amount of cold water.
In a bowl, beat the egg yolks and the 50 grams of sugar until the mixture whitens.
Boil the milk in a saucepan and pour the sugar and eggs in it, simmer slowly over low heat. Filter the cream Thus obtained, add the gelatin and let cool to room temperature.
Mount the liquid cream in whipped cream and mix with the caramel cream using a whisk.
Cover the edges of a spoon cookie charlotte mold and pour half of the caramel Bavarian (composed of whipped cream and caramel cream).
Arrange the frozen pear confit and add the poached pears pieces.
Put a second layer of spoon cookies and pour the rest of the Bavarian, decorate with pear strips.
Chill for 6 hours before tasting.
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