Charlotte pears

An exceptional PEAR Charlotte with only 170 calories per 100 grams of product.

Peel the pears, cut them in half and deprive of the seeds. Put on the heat a litre of water with the sugar and stir with a wooden spoon until the sugar is completely dissolved; then add half of the sparkling wine and the juice of lemon (keep aside a teaspoon). Add half of the pears and cook for about 10 minutes. Take the remaining pears and cut them into small cubes, Cook in the middle of the sparkling wine was by joining the TSP lemon juice you had put aside; reduce the liquid as possible, then move the apples in vegetables like pass when you puree.

To soften the gelatine in a bowl with lukewarm water; take half of the pears you did Cook, and cut them into thin slices. Arrange the slices in a radial pattern in a pan with a diameter of approximately 22/25 cm and on board basso (4/5 cm), overlapping half slice one slice.

Ben snow mounted soda the two egg whites. Wring the sheets of gelatine and melt in double boiler, add them to the PEAR puree, add the glass of brandy, and stir gently whipped egg whites. Spread the mixture into the Pan gently levelling with the wooden spoon. Put the charlotte pears in the refrigerator for at least two hours before sformarla on a serving dish.