Pear Charlotte with Chocolate Sauce

Make-ahead, very refreshing, no cooking. This is a simple and quicker version of the famous pear Charlotte.

Ingredients
For the Charlotte
1 can of pears in syrup (796ml/28 oz)
1-½ cup 35% cream
1 teaspoon vanilla extract
5 gelatin sheets
2 pkgs Lady fingers (around 40)
½ cup rum

For the chocolate sauce
4 oz semi-sweet chocolate (4 squares of Bakers)
1 oz butter (small piece)
1 cup of milk
1/4 cup cream 35%

A mold 6.5 inches diameter, 4 inches deep (if you don’t have any use a deep pan around the same size or pyrex dish).

Ingredients

Prepare the filling:

1. Soak gelatin sheets in 5 cups of cold water for 5 to 10 minutes.
2. Put aside 2 pear halves for the decoration. Dice half of the remaining halves and put on paper towel to absorb any excess juice. Reserve the syrup.
3. Blend the remaining pears. Remove gelatin sheets from the water, press to remove excess water and add to the blended pears. 
4. Heat while stirring gently until gelatin melts completely.
5. Put the mixture in the refrigerator.
6. Whip the cream. Add the vanilla and continue whipping a little more. 
7. Remove the pear mixture from the fridge and mix in the diced pears. Fold in the whipped cream.

Make the Charlotte:

1. Combine the rum and reserved syrup in a wide bowl.
2. Dip one side of the ladyfingers briefly in the syrup mixture and line the sides and bottom of the mold, sugar side out. Cut them as needed to fit, making sure not to leave any gap.
3. Pour the pear mixture inside, cover with plastic wrap and refrigerate overnight, until set.

Finishing the cake:

1. Unmold the Charlotte.
2. Slice the reserved pears and decorate the top.
3. Keep in refrigerator until serving.

Serving:
Serve the Charlotte with a chocolate sauce made by melting together the chocolate, butter, milk, and cream.

Note: You may use fresh pears
Cook 7 pears peeled, halved and cored with ¾ cup sugar and 1 tablespoon lemon juice
Cover with water, bring to a boil and simmer gently around 20 minutes. Turn after 10 minutes.