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Mélany

Mélany Acosta

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Recipe of Carlota de Peras
Recipe

Carlota de Peras

35 mins
35 mins
Low
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The carlota is a dessert that is served cold. With a filling of a pastry cream with fruit or without fruit.
Learn more about Mélany Acosta

Ingredients

5 portions
  • enough lady finger
  • 3 egg whites
  • 3 egg yolks
  • 120 grams flour
  • 120 grams sugar
  • 6 grams gelatin, hydrated, for the mousse
  • 170 grams pear puree
  • 25 milliliters liqueur, pear
  • 200 grams whipped cream
  • 1 sheath liquid vanilla
  • 50 grams egg white, for the meringue
  • 100 grams sugar
  • 50 milliliters Water
  • 400 grams pear, in syrup
  • 100 grams neutral brightness
  • 150 grams powdered sugar

Preparation

Preheat the oven to 180 ° C.
Mount the whites and add the sugar. Incorporates the yolks and finally the flour in an enveloping way. In a sleeve place the mixture, make the soletas on the previously greased tray. Bake at 180 ° C degrees for 15 minutes.
Pera Mousse: Moisturizes the grenetine, dissolves in the puree and in the pear liqueur. Incorporates semi-whipped whipped cream and finally incorporates Italian meringue.
Italian Merengue: Mount the whites with a blender in snow. Cook the sugar at 118 ° C soft ball candy and pour in yarn over the egg whites, continue riding until it cools.
To finish: In a mold place the soletas with seated. After incorporating the pear mousse in the center, freeze at least 90 min. Then unmold and decorate with the pears in slices put neutral shine, sprinkle with sugar. Ready to serve.

TIPS

Let it be well frozen.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Mely Acosta
16/10/2017 22:11:53
Muy rica !!!
Mélany Acosta
04/05/2017 12:33:11
Esta carlota, es facil de preparar y queda muy rica.

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