Charlotte Alicia

Pair with Pedro Ximénez

For Sherries served with puddings, we highly recommend Pedro Ximénez as the sweetest of Sherry wines. As a general rule, it is considered appropriate for the Sherry drunk at the end of a meal to be sweeter than the pudding with which it is paired.

Ingredients

40 
Boudoir biscuits
1 tin 
Condensed milk
1 carton 
Whipped cream
1 small glass 
Pedro Ximénez
1 litre 
Milk
1 bar 
Chocolate
60 gr 
Butter
100 gr 
Walnuts

Directions

Heat the milk and wine together. Cook the condensed milk in a bain-marie for 1 hour, turning the tin over halfway through, then allow to cool thoroughly. Beat the cream until stiff, then add to the condensed milk, folding it in gently with a rubber spatula to give a dense, creamy consistency. Cover the bottom of a deep mould with a layer of boudoir biscuits dipped in the warm milk then drained. Spread a layer of the creamy mixture on top and sprinkle with a handful of chopped walnuts and glacé fruit. Repeat the process until you have used all the ingredients, finishing with a layer of sponge. Place in the fridge for at least 6 hours, or overnight.

Turn the mould out onto a serving dish (you can also make it in a deep dish and simply serve from that). Melt the chocolate and the butter together, adding a slosh of sherry brandy and stirring well (take care not to let it boil), then pour and spread over the charlotte.

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serving and consuming

Pairing Pedro Ximénez with food

Pedro Ximénez should be served slightly chilled, at between 12 and 14ºC, though the younger wines may be served at lower temperatures.

It is a dessert in itself, though combining exceptionally well with desserts based on slightly bitter chocolate, with ice-creams and blue cheeses of great intensity, such as Cabrales or Roquefort.

Pedro Ximénez fast facts

Always serve slightly chilled

Serve between 12 & 14º C in a white wine glass.

A dessert in itself

A perfect way to finish a meal. Pairs perfectly with desserts that aren't too sweet.

Style of glass

In traditional wide rimmed catavinos or in a white wine glass.

Analytic data

  • Alcoholic content between 15 & 22% vol.
  • Sugar more than 212 gr. / litre
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
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