A Guide to Make Nesselrode Pudding: The Step-by-Step Guide
This festive, ice-cold sweet chestnut dessert frequently attributed to the famous nineteenth-century chef Antonin Carême, though he acknowledged the fact that the luxurious invention originated as from Monsieur Mony, chef to the Russian diplomat Count Nesselrode. It was served with a hot, spirit-laced sauce, although it is perfect as it is. It forms a wonderful holiday centerpiece.
Prep 15 min
Soak Overnight
Cook 20 min
Freeze 2 hr+
Serves 6
125g Zante currants, or raisins or even sultanas
50g high-quality candied citrus peel, finely chopped
75ml maraschino liqueur, or another sweet alcohol of your choice (see step 2)
1 vanilla pod, split, or alternatively 1 tsp vanilla extract
600ml double cream
4 yolks
50g superfine sugar
45g almond flakes
125g whole peeled cooked chestnuts, or chestnut paste
1 Regarding the Dried Fruit
Put the dried fruit and candied peel in a small basin. The original recipe called for featured currants and raisins (although different dried fruits, or indeed any other minced dried fruit of your choice, is suitable), as well as candied citron peel, the rind from a specific type of citrus. Specialty peel is sold online, just like many other candied peels that prove superior compared to the typical tough, oily pieces sold in shops.
2 About the Spirit
Pour in the alcohol: maraschino, a classic Italian cherry spirit, is the original choice, though other recipes opt for an orange triple sec, brandy and noyau, an almond-flavoured liqueur made from apricot kernels, or a combination of the cherry liqueur and dark rum. Madeira wine, sherry, port wine, and so on, are certainly fine, also. Soak the dried fruit mixture for a couple of hours, or leave overnight.
3 Flavor the Cream
Roughly sixty minutes prior to starting, cut the vanilla bean down its length then take a knife's edge to scrape out the seeds. Place these and the bean pod to a small pan along with the whipping cream, heat gently to the point of a simmer, and then turn off the flame and let it to infuse. (Should you use extract, mix in then proceed with right away.)
4 Beat the Sugar and Yolks
Set the egg yolks into a mixing bowl by the cooker (reserve and freeze the whites to use in cocktails or meringues). Carefully warm up the cream back up to a gentle simmer. At the same time, beat the caster sugar with the yolks (for those with a preference for sweeter desserts, you might want to add more the quantity of sugar slightly).
5 Pour in the Warm Cream
Take out the vanilla bean pod from the cream, then whisk the warm, infused cream into the bowl with the egg yolk bowl. Transfer back to the pan, set it on a low heat and cook, stirring constantly, till the custard reaches a coating consistency so that a distinct line can be made in it on the underside of the spoon. Set the pan in a bowl of cold water for cooling.
6 Process the Chestnuts
Meanwhile, lightly cook the flaked almonds in a dry pan till lightly toasted. Should you use peeled chestnuts, process them in a blender, or crush into a fine powder in a mortar.
Drain the fruit, mix the reserved soaking alcohol to the processed chestnuts and whizz again until uniform puree (if need be, incorporate a small amount of the cooled custard to help loosen). For those using pre-made chestnut puree, simply mix into it the liqueur.
7 Create the Ice-Cream
Put the chestnut mixture into a big basin, then gradually whisk into it the cooled custard until the mixture is well combined. Churn using an ice cream machine till quite thick texture. Alternatively, spoon in a robust freezer-proof box, seal with a lid and chill for an hour, then use an electric whisk or a spoon to whisk vigorously. Carry out this step about at thirty-minute intervals till thickened and almost set.
8 Gently Mix in the Fruit and Toasted Almonds
After the base is thick and semi-frozen, fold the soaked and drained fruit and almonds with it until evenly dispersed. Line a two-pint bowl or bread tin with film wrap then spoon the mixture into the mould (you may also use a buttered specialty tin).
Press down firmly then fold over the film across the top to enclose.
