Pear and Lime Charlottes with Lime Cigar Biscuits

Name: Pear and Lime Charlottes with Lime Cigar Biscuits
Cuisine: Australia
Ingredients: 6 tablespoons lime syrup (see Citrus Syrup); 6 tablespoons lime syrup (see Citrus Syrup); 50 g unsalted butter; softened; 2 egg whites; minced zest of 1 lime; 60 g plain flour; 100 ml sauternes; ½ vanilla bean; 3 beurre bosc pears; 60 ml Sugar Syrup; 60 ml Sugar Syrup; 1 gelatine leaf; 125 ml milk; zest of 2 limes; zest of 2 limes; 4 egg yolks; 150 g castor sugar; 150 g castor sugar; 100 ml strained fresh lime juice; 100 ml strained fresh lime juice; 100 ml strained fresh lime juice; 100 ml strained fresh lime juice; 1½ gelatine leaves; 250 ml thick (45 per cent) cream, whipped

Preparation info

Difficulty
Complex

Appears in

Paramount Desserts

By Christine Manfield

Published 1998

About

Instead of the sponge of a classic charlotte, I have used poached pear here to give an interesting twist. The taste is ethereal and the dessert is as light as a feather in the mouth.

Ingredients

6 tablespoons lime syrup (see Citrus Syrup)

Australian
Oceania
Australia
Dessert

Method

To make the lime cigar biscuits, put the castor sugar and butter into the bowl of an electric mixer and beat on medium speed until white and creamy, about 10 minutes. Gradually add the egg whites to the creamed mixture, then incorporate the lime juice and zest. Add the flour and work until the dough just comes together Spread the mixture evenly onto a buttered and floure