Enjoying Sherry Wine Pairings and Recipes Pedro Ximénez

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

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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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.