Nesselrode pudding
Instructions:
-
Nesselrode pudding is named for Count K. R. Nesselrode, a Russian diplomat who lived from 1780 to 1862. There have been many versions popular in our country. The mixture usually includes dried fruits, pureed chestnuts, and cream. In the 1800s, a great variety of intricately fancy pudding molds were used to freeze the pudding into elaborate shapes. It was generally included as a dessert during the holiday season, as is plum pudding.
- 1⁄2 cup currants;
- 1⁄4 cup raisins;
- 1⁄2 cup dark rum;
- 4 egg yolks;
- 1 cup sugar;
- 2 cups light cream;
- One 8-ounce can chestnut puree (approximately);
- 1 teaspoon vanilla;
- 1 cup heavy cream;
- 1 teaspoon vegetable oil;
- Sweetened whipped cream;
- 1 candied chestnut (optional).
- Soak currants and raisins in rum at least 15 minutes. Beat the egg yolks until foamy, then beat in 2⁄3 cup sugar. Continue beating until the yolks are thick and form a ribbon when the beaters are lifted.
- Heat the light cream in a small saucepan, until bubbles form around edge of the pan. Slowly beat the hot cream into the egg yolk mixture, and return to pan. Cook, stirring, until mixture thickens and coats back of a spoon. Do not boil. Remove from the heat and add the chestnut puree, rum with fruits, and vanilla. Chill about 30 minutes.
- Whip the heavy cream until stiff. Add the remaining 1⁄3 cup sugar and whip until cream forms firm peaks. Fold into the chilled Nesselrode mixture.
- Brush a 11⁄2-quart fancy dessert mold with the oil and drain any excess. Fill the mold with the Nesselrode mixture, cover, and freeze at least 6 hours.
- To unmold, run a knife around the inside edge of the mold. Dip the bottom in hot water and wipe dry. Place serving plate on top of the mold and invert to unmold. Rap once or twice to dislodge pudding, if necessary. Garnish with lightly sweetened whipped cream squeezed through a pastry bag with a star tip. Top with a candied chestnut, if desired.