A Guide to Create Nesselrode Pudding: The Step-by-Step Guide
This festive, frozen chestnut puree pudding frequently attributed to the renowned 1800s cook Antonin Carême, though he conceded that this decadent dish actually was that of Monsieur Mony, cook to a Russian diplomat Count Nesselrode. Traditionally, it was served with hot, boozy custard, though it is perfect by itself. This creates a fabulous Yuletide focal point.
Prep 15 min
Soak Overnight
Cook 20 min
Freeze 2 hr+
Serves 6
125g currants, or raisins or golden raisins
50g high-quality candied citrus peel, diced small
75ml maraschino, or other sweet alcohol of your choice (as noted later)
1 vanilla bean, cut open, or 1 tsp pure vanilla extract
600ml double cream
4 yolks
50g superfine sugar
45g almond flakes
125g whole peeled cooked chestnuts, or plain chestnut puree
1 Regarding the Dried Fruit
Put the fruit and peel in a small basin. The historic formula called for contained currants and raisins (though other dried grapes, or indeed any other diced dried fruit you prefer, will work), in addition to candied citron, the rind from a specific type of citrus. This is available online, similar to many other candied peels that are superior than the typical chewy, greasy nubs found in grocery stores.
2 Regarding the Booze
Mix in the chosen spirit: maraschino, a classic Italian cherry-flavored liqueur, was the historic option, though variations use orange liqueur, cognac with noyaux, an almond-tasting spirit made from apricot pits, or a blend of the cherry liqueur combined with dark rum. Madeira wine, sherry, port, etc, would surely be fine, as well. Steep the fruit for several hours, or for the night.
3 Steep the Cream
Roughly sixty minutes ahead of time, slit the vanilla bean lengthwise then take a sharp knife to extract the vanilla caviar. Place these seeds and the empty pod to a small saucepan containing the whipping cream, warm gently just to a gentle simmer, then turn off the stove and leave to steep. (If using vanilla extract, stir in and use at once.)
4 Combine the Sugar and Egg Yolks
Set the yolks into a heatproof bowl near the hob (reserve and freeze the egg whites for making drinks or pavlovas). Slowly heat again the infused cream to reach a simmer. In the meantime, whisk the caster sugar with the egg yolk mixture (should you possess a preference for sweeter desserts, you might want to increase the amount of caster sugar to 75g).
5 Add the Hot Cream
Lift the vanilla pod from the cream, next gradually whisk the hot cream into the beaten yolks. Tip back into the saucepan, put it upon a gentle heat and heat, mixing continuously, until the custard has thickened sufficiently where a distinct line remains across it on the back of the spoon. Put the saucepan in a sink of cold water to cool down.
6 Process the Chestnuts
In the meantime, toast the flaked almonds in a dry frying pan until they become golden. In the case of whole cooked chestnuts, whizz them using a food processor, or crush to a crumb with a mortar and pestle.
Remove the liquid from the soaked fruit, pour the liqueur into the processed chestnuts and whizz again until it forms a smooth mixture (should the mixture be too thick, add a bit of the custard to help loosen). When using chestnut puree, just stir into it the alcohol.
7 Prepare the Ice Cream
Put the chestnut mixture into a big basin, and then slowly incorporate in the cooled custard until well combined. Freeze using an ice cream machine till fairly thick consistency. If you don't have a machine, pour into a solid freezer-safe tub, seal with a lid and freeze for an hour, then use electric beaters or a spoon to whisk vigorously. Carry out this step approximately at thirty-minute intervals until it is thick and semi-set.
8 Fold in the Fruit and Nuts
When the frozen mixture has thickened and is partially frozen, carefully stir the soaked and drained fruit and toasted almonds with it till thoroughly incorporated. Cover the inside of a two-pint pudding basin or bread tin with film wrap and carefully transfer the mixture into the mould (alternatively, use a lightly oiled fancy mould).
Compact the mixture then fold over the clingfilm over the top to cover.
