How to Make Nesselrode Pudding: A Step-by-Step Guide
This festive, chilled chestnut puree dessert has its origins with the renowned nineteenth-century chef the chef Carême, though he admitted that this opulent invention originated as the work of Monsieur Mony, cook for the Russian diplomat Count Nesselrode. It was served with a warm, alcoholic custard, although it's perfect by itself. This creates a fabulous Yuletide centerpiece.
Prep 15 min
Soak Overnight
Cook 20 min
Freeze 2 hr+
Serves 6
125g currants, or alternatively raisins or even sultanas
50g good-quality candied peel, finely chopped
75ml maraschino liqueur, or other fortified wine you prefer (see step 2)
1 vanilla bean, cut open, or 1 tsp vanilla essence
600ml double cream
4 yolks
50g fine sugar
45g flaked almonds
125g vacuum-packed chestnuts, or chestnut paste
1 Regarding the Fruit
Place the currants and peel and candied peel in a small basin. The original method called for contained currants along with raisins (although different dried fruits, or indeed any chopped dried fruit of your choice, is suitable), as well as candied citron, the peel of a mild, thick-skinned citrus. Specialty peel is sold online, just like many other glacé fruits that are superior to the typical tough, oily pieces sold in supermarkets.
2 Regarding the Spirit
Mix in the alcohol: maraschino, a classic Italian sour cherry liqueur, serves as the historic option, but other recipes employ an orange triple sec, brandy and noyaux, an almond-flavoured liqueur derived from apricot pits, or a mix of the cherry liqueur and full-bodied rum. Madeira, sherry, port wine, and so on, would also be suitable, too. Marinate the dried fruit mixture for a couple of hours, or leave overnight.
3 Flavor the Cream
About an hour prior to starting, split 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 small saucepan containing the whipping cream, heat gently just to a gentle simmer, then switch off the heat allowing it to flavor. (If using vanilla extract, add it and use at once.)
4 Whisk the Caster Sugar and Egg Yolks
Place the yolks in a bowl that can withstand heat near the hob (reserve and freeze the remaining whites for making cocktails or pavlovas). Slowly reheat the infused cream back up to a near-boil. At the same time, beat the sugar together with the yolks (should you possess a strong sweet tooth, consider to raise the quantity of caster sugar to seventy-five grams).
5 Incorporate the Simmering Cream
Take out the vanilla bean pod from the cream, next gradually whisk the hot cream into the egg yolk bowl. Transfer into the saucepan, place it over a gentle heat and cook, stirring constantly, until the mixture reaches a coating consistency where a clear line remains in it on the reverse of a wooden spoon. Set the pan in a sink of cold water to cool.
6 Process the Cooked Chestnuts
Meanwhile, toast the flaked almonds over dry heat until lightly toasted. In the case of whole chestnuts, process them in a food processor, or pound to a crumb using a pestle.
Drain the soaked fruit, mix the reserved soaking alcohol to the blitzed chestnuts and whizz again until creamy puree (if need be, add a bit of the cooled custard to achieve the right consistency). For those using chestnut puree, just stir in the liqueur.
7 Make the Frozen Base
Spoon the boozy chestnut paste in a sizeable mixing bowl, next gradually whisk into it the cooled custard until well combined. Process in an ice cream churner till quite thick state. If you don't have a machine, transfer in a sturdy freezer-safe tub, cover and freeze for about 60 minutes, then use an electric whisk or a wooden spoon to beat. Do this again approximately every 30 minutes till creamy and partially frozen.
8 Gently Mix in the Drained Fruit and Nuts
When the frozen mixture is thick and semi-frozen, fold the soaked and drained fruit and toasted almonds into it till well distributed. Line an approximately two-pint bowl or loaf tin with plastic wrap then spoon the pudding base into it (you may also use a lightly oiled decorative mould).
Press down firmly then fold over the clingfilm across the top to seal.
