Chocolate and Poached Pears Charlotte

Soak the gelatine sheets into cold water.

Whip the egg whites with the sugar until you get a foamy mixture.

Melt gently the chocolate and butter in a double boiler. Add the drained gelatine sheets and mix.

Then put the egg yolks in a large bowl. Add 1/4 of the chocolate/butter slightly cooled down. Blend.

Repeat with the second quarter of chocolate/butter. Then with the third.

Gently add 2 tablespoons of whisked egg whites and whip until you have an homogeneous mixture.

Add the last quarter of chocolate/butter.

With a spatula, mix the rest of the whisked white eggs (add 1/3 and mix, then 1/3 and 1/3).

Set aside in your fridge.

Make a syrup: boil in a small saucepan the water, sugar, vanilla powder, the lime zest and lemon juice.

Add the pears peeled.

Let cook at low heat with cover for 40 minutes.

At the end of the cooking time, let the pears cool down on a plate.

Proceed with final mounting: place the lady fingers against the mold borders, previously covered with cling film.

Fill with chocolate mousse half full.

Cut one of the pears in slices and place them on the mousse.

Fill with the rest of chocolate mousse. Cover with lady fingers.

Set aside in your fridge for one night.

The next day, cut the second pear in slices or cubes, depending on how you want to decorate your charlotte.

Place your charlotte on your presentation plate. Place the pear slices or cubes on top and set aside in your fridge until serving.