Method

1. 1Step : Softener the gelatin in cold water.
2. 2Step : Peel and core the pears. Cut them in half and blend them. Heat 5 cl of pear juice and dissolve the squeezed gelatin into it. Add to the pear puree.
3. 3Step : Whip the egg whites until stiff peaks form with the sugar using an electric mixer.
4. 4Step : Add the heavy cream to the pear puree. Then fold in the stiff egg whites and mix.
5. 5Step : Line a dampened bowl with a piece of plastic wrap. Soak the ladyfingers in the remaining pear juice and arrange them against the sides of the bowl. Pour the pear mousse into the center. Let set in the fridge for at least 4 h
6. 6Step : Melt the chocolate in a bowl set over a double boiler and stir in the grapeseed oil. Let cool to room temperature. Unmold the charlotte and coat with the chocolate.