Mastering the Art of Prepare Nesselrode Pudding: The Recipe
This holiday, ice-cold chestnut puree pudding is often credited to the famous 19th-century culinary master Antonin Carême, who conceded the fact that this decadent dish was from Monsieur Mony, chef for the diplomat Count Nesselrode. Originally, it was served with a hot, spirit-laced sauce, though it is sufficient on its own. It makes an excellent Christmas focal point.
Prep 15 min
Soak Overnight
Cook 20 min
Freeze 2 hr+
Serves 6
125g currants, or alternatively dried grapes or golden raisins
50g good-quality candied peel, diced small
75ml maraschino liqueur, or another sweet alcohol you like (as noted later)
1 vanilla bean, split, or 1 tsp pure vanilla extract
600ml heavy cream
4 egg yolks
50g caster sugar
45g slivered almonds
125g pre-cooked peeled chestnuts, or plain chestnut puree
1 About the Dried Fruits
Place the dried fruit and peel in a small basin. The original method is reported to have featured a mix of currants and raisins (however other dried grapes, or any chopped dried fruit of your choice, will work), plus citron peel, the peel of a mild, thick-skinned citrus. Specialty peel is sold online, as are many other glacé fruits that are far nicer than the typical chewy, greasy nubs available at supermarkets.
2 About the Booze
Mix in the chosen spirit: maraschino, an Italian cherry-flavored liqueur, is the historic option, but variations employ orange liqueur, brandy and noyaux, a nutty spirit using apricot kernels, or a combination of the cherry liqueur with dark rum. Madeira wine, sherry, port, etc, are certainly suitable, also. Soak the dried fruit mixture for a couple of hours, or overnight.
3 Flavor the Cream
Roughly sixty minutes prior to starting, cut the vanilla pod along its side then take a knife's edge to scrape out the vanilla caviar. Transfer these and the empty pod to a pot with the whipping cream, heat slowly until it reaches a gentle simmer, and then remove from the stove and let it to steep. (Should you use vanilla extract, mix in using it right away.)
4 Beat the Caster Sugar and Egg Yolks
Set the four yolks into a heatproof bowl near the hob (freeze the remaining whites to use in cocktails or pavlovas). Slowly warm up the cream to reach a near-boil. Meanwhile, mix the caster sugar with the egg yolks (should you possess a notably sweet tooth, you might want to increase the quantity of caster sugar to 75g).
5 Add the Simmering Cream
Take out the vanilla pod from within the cream, then whisk the simmering liquid with the egg yolk bowl. Pour back to the saucepan, place it on a gentle heat and heat, whisking all the while, to the point where the mixture is just thick enough so that a clear line can be drawn in it on the back of a wooden spoon. Put the pan in a sink filled with cold water for cooling.
6 Pulse the Cooked Chestnuts
Meanwhile, brown the flaked almonds in a dry pan until they become golden brown. In the case of whole cooked chestnuts, process them in a blender, or grind into a fine powder with a mortar and pestle.
Strain off the soaked fruit, add the liqueur with the processed chestnuts and process once more till creamy paste (if need be, incorporate a small amount of the custard to achieve the right consistency). For those using pre-made chestnut puree, just stir with the liqueur.
7 Make the Ice Cream
Put the boozy chestnut paste into a sizeable mixing bowl, then gradually whisk in the chilled custard until the mixture is well combined. Process in an ice-cream maker till quite thick consistency. As an option, spoon to a robust freezer-proof box, place a cover on and chill for about 60 minutes, then use electric beaters or a wooden spoon to whisk vigorously. Do this again approximately at thirty-minute intervals until it is thick and semi-set.
8 Fold in the Fruit and Toasted Almonds
Once the frozen mixture is thick and semi-frozen, fold the fruit and almonds with it till evenly dispersed. Cover the inside of an approximately two-pint mould or bread tin with film wrap and carefully transfer the mixture into it (alternatively, use a lightly oiled decorative mould).
Compact the mixture then fold over the plastic wrap over the top to cover.
