PEAR OR STRAWBERRY CHARLOTTE

PEAR OR STRAWBERRY CHARLOTTE

INGREDIENTS:
20 to 22 lady fingers (9 ounces)
1/2 pound pears, ripe and unblemished (Williams or
Commice), sliced, or 1/2 pound fresh ripe strawberries, sliced

1 cup pear or strawberry liqueur
1 cup water

Vanilla Mousse
5 egg yolks
1 cup granulated sugar
2 cups milk
1/2 vanilla bean
2 tablespoons creme fraiche
7 leaves of gelatine, or 1 teaspoon gelatine powder

DIRECTIONS:
In a mixing bowl, whisk the egg yolks and sugar until
pale. In the meantime scald the milk with vanilla.
Remove the milk from heat and very slowly pour into
yolk mixture. Return to moderate heat, stirring
constantly until thickened. Soak the gelatine leaves
in cold water, drain them and stir over heat to dissolve
(or dissolve gelatine powder in warm water). At this
time add the creme fraiche and the galatine to the
yolk mixture.

Butter a deep cylindrical- shaped mold. Quickly dip
the ladyfingers in the alcohol and water mixture.
Arrange them in the bottom and around the sides of
the mold. Lay the diced fruits and the remaining
ladyfingers in the mold. Cover with the vanill
a mousse. Keep in the refrigerator overnight. If
made with pears, serve with a chocolate sauce. If
made with strawberries, serve with a raspberry puree.