Pear White Chocolate Bavarian Charlotte Recipe

How to make it

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• In a shallow dish, mix the water and Grand Marnier. Dip the ladyfingers in the liquid and quickly set them around the inside of an eight inch spring form pan lined with plastic wrap. Layer about 12 in a flower like patter at the bottom of the pan. Set aside in the refrigerator.
• For the Bavarian:
• Sprinkle the gelatin over the 1/3 cup of water and set aside. Whip the cream to soft peaks and refrigerate until ready to use.
• Pour the milk into a medium saucepan and bring to a boil. In a separate bowl, whisk the eggs and sugar together until thickened and a pale yellow color. Slowly but steadily add the hot milk, stirring constantly to temper the yolks.
• Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture is thickened (much like creme anglaise). Remove from the heat and add the chocolate, let it sit for a minute and whisk until incorporated.
• Heat the gelatin 10 seconds in the microwave, add it to the white chocolate batter whisking constantly. Strain if necessary to make sure there are no chocolate lumps. Let the mixture cool to room temperature.
• Remove the whipped cream from the refrigerator and fold it into the white chocolate cream.
• Carefully pour it into the spring form pan. Put the cake back into the refrigerator and allow to set overnight.
• The day you plan to serve the cake, carefully unlock the spring form pan and slide the cake out. Put a plate on top, invert, remove the spring form bottom, the plastic wrap. Put a plate on top of what will be your cake bottom and invert again. Proceed with a steady hand, but do not worry, the mousse is set so you won't smush it down.
• Cut the pear halves into thin slices and fan them out on the top of the cake. Leave it in the refrigerator until ready to serve.