Pear & Blackcurrant Charlotte in French Style

Ingredients :

• 50g Sugar
• 56g Water
• 3 Egg yolks
• 250g Milk
• 500g Cream
• 15g Gelatine
• 200g Blackcurrant puree
• 20g Cream de cassis

Method :

1. (1) Whisk sugar and egg until sugar dissolved. Add in
   black currant puree.
2. (2) Boiled milk, let cool then add into the egg mix, stir
   well. Then add in the creame de cassis.
3. (3) Mix gelatine with water, then melt gelatine over hot
   add in the egg mix. Finally fold in the fresh cream,
   then pour into the flain ring chill 4-5 hours until set.
   Syrup pear for garnish. Serve.