Whisky flavoured strawberry and lemon charlotte

Posted by on Jul 18, 2013 in cooking | No Comments
Whisky flavoured strawberry and lemon charlotte

In summer, we like bright and vibrant colours, intense taste. Every sensation is intensified by sunshine and that necessary urge for relaxing. My charlotte will play the trick. It can be prepared in advance. So, no rush, take it easy, take it tasty!

Whisky flavoured strawberry and lemon charlotte

Serves 6

For the shortbread base

2 1/2 oz ground hazelnuts

1 oz chopped hazelnuts

1 egg

1 pinch of salt

2 tablespoons caster sugar

5 oz flour

4 oz unsalted butter


For the lemon curd and strawberries

3 lemons (juice and grated rind)

7 oz caster sugar

3 oz unsalted butter

2 leaves of gelatine

3 eggs

3 tablespoon malt whisky

10 oz strawberries


For the coulis

10 oz strawberries

juice from 1/2 lemon

3 tablespoon malt whisky

ground pepper

a few drops balsamic vinegar


1 Prepare the shorbread base. Beat the egg in a bowl. Add sugar and salt. Fold in the flour with ground and chopped hazelnuts. Mix to a firm dough. Cut the butter into pieces and rub it in, using the finger tips. Then knead the mixture together to form a soft but not sticky dough. Set aside in the fridge for 30 minutes.


2 Prepare the lemon curd. Let the leaves of gelatine soak for 10 minutes in cold water then press them tightly. Cut the butter into small pieces and put it into a bowl which will be placed over a pan of simmering water (bain-marie). Add the sugar, lemon juice and grated rind and stir until sugar and butter are melted. Add the leaves of gelatine and stir to have them melted too.

Whisk the eggs in a bowl and pour into the lemon juice while keeping on whisking. Stir until the preparation thickens (8 to 10 minutes). When it coats the back of a wooden spoon, it is cooked. Remove from the bain-marie and allow to cool for a few minutes then stir in the whisky.


3 Preheat the oven (200°C – gas 6/7). Roll the pastry out about 1/4 inch thick on a thinly floured table. Use stainless circles (1 1/2 inches high and 2 1/2 inches wide) to cut 6 rounds in the shortbread. Place each round with its circle on a greased baking sheet and cook in the oven for 15 minutes. Then place the rounds with their circles on a tray.


4 Rinse the strawberries, tail them and cut them into two halves. Line the inside of the circles with the strawberries, putting the flat side of the strawberry against the circle. Fill in with the lemon and whisky curd up to 2/3 of the strawberries. Keep the charlottes in the fridge for 4 hours at least (or one hour in the freezer).


5 Prepare the coulis. Keep six small strawberries to garnish the top of the curd. Mix the rest with the lemon juice, the pepper and the whisky. Put through a sieve.


Whisky Pairing

Choose a light and floral single malt with citrussy notes that you will serve slightly chilled. My favourite would be Auchentoshan Classic. Glenmorangie 10 Year Old or Glenlivet 12 Year Old would also be on my list.