Growing a charlota mold and upholster the bottom and walls with the sunny biscuits, the bullet against the mold.
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| Ingredients to make Carlota de Pears: |
| For 6 people :: 1 can of pears in almÃbar 20 biscuits of Soletilla 6 gelatin leaves (10 gr.) 200 gr. of cream 2 egg whites 1 tablespoon of sugar glas 1 glass of pears liquor. | To decorate :: 200 gr. of raspberries 100 gr. of sugar glas lemon juice nata mounted. |
Ingredients to make Carlota de Pears:
2. Soften the gelatin for 15 minutes in cold water. Drain the pears of the can of the can. Crush half of the pears and the other half in daditos.
3. Dissolve the gelatin in 3 tablespoons of water and mix it with pear puree. Add the cream mounted carefully.
4. Mount the egg whites with snow with the icing sugar, add carefully to the previous preparation and put the pear and liquor pieces. Mingle. Pour inside the upholstered mold with biscuits.
5. Cover with plastic and book in the fridge for the next day. To serve: unmold and cover with raspberry coulis.
6. raspberries: pass through the Turmix the raspberries with 100 gr. of sugar and a splash of lemon juice.
