••••CARAMEL PEAR CHARLOTTE••••

(Source: bakingamoment.com & photos also)

Ingredients:

For the cake:

• 1/2 cup cake flour
• 1/4 cup all-purpose flour
• 1/3 cup dark brown sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon (scant) kosher salt
• 1/4 cup (half a stick) unsalted butter, softened
• 1 large egg
• 3 tablespoons Greek yogurt
• 3 tablespoons milk (I used 1%)
• 1 1/2 teaspoons vanilla bean paste
  
  (extract can be substituted)

For the mousse:

• 3 tablespoons water
• 1 tablespoon plain gelatin (powder)
• 4 egg yolks
• 1/4 cup granulated sugar
• 1 cup pear nectar
• 3 1/2 ounces pear puree
• 1/4 cup salted caramel sauce

Additionally:

• homemade ladyfingers
• about 6 Forelle pears, dipped in caramel as per these instructions
• satin or grosgrain ribbon, for garnish

Directions:

To make the cake:

1. Preheat the oven to 325 degrees F, and mist an 8-inch diameter x 3-inch deep round cake panwith non-stick spray.  Cut a circle from parchment paper, and place in the bottom of the pan.
2. Place the flours, sugar, baking powder, baking soda, and salt in a medium bowl and whisk to combine.  Add the butter and mix on medium-low speed, until the mixture resembles damp sand.  Stir in the egg, until fully incorporated.  Add the yogurt, milk, and vanilla, and beat on medium-high speed for about 1 minute, to aerate the batter and strengthen the cake's structure.  Transfer to the prepared pan and bake for 20 minutes, or until the cake springs back when gently pressed and toothpick inserted in the center comes out clean or with a few moist crumbs.  Cool for twenty minutes, then unmold and place on a wire rack to cool completely.

To make the mousse:

1. Place the water in a small bowl, and sprinkle the gelatin in an even layer on top.
2. Whisk the yolks and sugar together in a medium bowl.  In a small pot over medium heat, bring the pear nectar to a simmer.  Add the hot pear juice to the yolks, a little at a time, while whisking.  When all of the liquid has been incorporated, pour the mixture back into the pot and place over medium heat, stirring, until thick enough to coat the back of a spoon.  Whisk in the gelatin mixture, and cool to room temperature.
3. Whip the cream until it holds stiff peaks.  Fold the whipped cream, pear puree, and salted caramel into the egg mixture.  Line a clean 8-inch diameter x 3-inch deep round cake panwith plastic wrap, and place the cake round in.  Pour the pear mousse over.  Chill until firm.

To assemble the Charlotte:

1. Unmold the cake/mousse from the pan and place on a serving platter.  Wrap a sheet of ladyfingers around the dessert, securing with ribbon.  Top with caramel dipped pears.