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.
ペドロ・ヒメネスは12 - 14º Cに少し冷やしてお召し上がりください。ただし、若いワインはもっと低い温度でも、とても冷たくても大丈夫です。
それ自体がデザートですが、少しビターなチョコレートのデザート、アイスクリーム、カブラレスやロックフォールなどの濃厚なブルーチーズと非常によく合います。
12° から 14° C の間で、白ワイングラスでお楽しみ下さい。
食事の締めくくりに最適です。甘さを抑えたデザートにとてもよく合います。
もしあれば、伝統的なカタビノと呼ばれるグラスで幅の広いもの、もしくは白ワイン用のグラス。