Mastering the Art of Prepare Nesselrode Pudding: The Recipe
This celebratory, frozen chestnut puree dessert is often credited to the renowned 19th-century cook the chef Carême, though he acknowledged the fact that the opulent invention actually was that of Monsieur Mony, cook to the Russian diplomat Count Nesselrode. It was paired with a hot, spirit-laced sauce, though it's just enough as it is. It makes an excellent Christmas centerpiece.
Prep 15 min
Soak Overnight
Cook 20 min
Freeze 2 hr+
Serves 6
125g Zante currants, or alternatively raisins or sultanas
50g fine chopped candied peel, minced
75ml maraschino liqueur, or another sweet alcohol of your choice (see step 2)
1 vanilla pod, halved lengthwise, or 1 tsp vanilla essence
600ml heavy cream
4 egg yolks
50g fine sugar
45g slivered almonds
125g pre-cooked peeled chestnuts, or plain chestnut puree
1 Regarding the Dried Fruits
Put the fruit and candied peel in a small basin. The historic recipe reportedly included contained currants and raisins (though other dried grapes, or any other minced dried fruit of your choice, will work), plus candied citron, the rind from a specific type of citrus. Specialty peel is available online, just like many other glacé fruits that are superior compared to the typical chewy, greasy nubs sold in supermarkets.
2 And a Note on the Alcohol
Mix in the chosen spirit: maraschino, a classic Italian sour cherry liqueur, is the traditional selection, though other recipes employ orange liqueur, brandy and noyaux, a nutty liqueur using apricot pits, or a blend of maraschino combined with dark rum. Madeira wine, sherry, port, and so on, would also be fine, also. Marinate the dried fruit mixture for a couple of hours, or overnight.
3 Infuse the Cream
An hour or so before you begin, cut the vanilla pod along its side and use a knife's edge to scrape out the vanilla caviar. Put these seeds along with the scraped pod in a pot with the cream, warm gently just to a light boil, and then switch off the stove allowing it to flavor. (If using extract, stir in then proceed with right away.)
4 Whisk the Sugar and Egg Yolks
Put the yolks within a bowl that can withstand heat close to the stove (reserve and freeze the remaining whites for cocktails or pavlovas). Slowly heat again the infused cream to reach a near-boil. In the meantime, whisk the caster sugar with the egg yolks (if you have a notably sweet tooth, consider to raise the measure of sugar slightly).
5 Add the Hot Cream
Take out the vanilla pod out of the hot cream, and then vigorously whisk the hot cream into the bowl with the yolk and sugar mixture. Transfer back to the pan, set it over a low heat and heat, whisking all the while, till the custard reaches a coating consistency that a clear line remains on it on the reverse of a wooden spoon. Set the pan in a bowl with icy water to cool down.
6 Blitz the Chestnuts
Meanwhile, toast the almonds in a dry pan till lightly toasted. In the case of peeled chestnuts, whizz them in a blender, or crush to a powder using a pestle.
Strain off the fruit, pour the alcohol to the processed chestnuts and whizz again until it forms a uniform puree (if necessary, incorporate a bit of the custard to help loosen). If using chestnut puree, just stir into it the liqueur.
7 Prepare the Frozen Base
Spoon the boozy chestnut paste into a big basin, then gradually whisk with the cooled custard until well combined. Freeze using an ice cream machine till fairly thick texture. If you don't have a machine, spoon in a solid container suitable for freezing, cover and chill for about 60 minutes, then employ a hand mixer or a spoon to beat. Repeat roughly at thirty-minute intervals until it is creamy and partially frozen.
8 Fold in the Drained Fruit and Nuts
When the ice-cream is thick and semi-frozen, fold the fruit and almonds through it until evenly dispersed. Line an approximately two-pint pudding basin or bread tin with plastic wrap and spoon the mixture into it (alternatively, use a well-greased specialty tin).
Press down firmly then fold over the film over the surface to seal.
