Mastering the Art of Prepare Nesselrode Pudding: A Step-by-Step Guide
This festive, ice-cold sweet chestnut sweet treat is often credited to the great nineteenth-century cook Antonin Carême, though he conceded the fact that the luxurious invention originated as that of Monsieur Mony, chef to the Russian diplomat Nesselrode. It was accompanied by hot, boozy custard, though it is sufficient on its own. It forms a fabulous Yuletide centrepiece.
Prep 15 min
Soak Overnight
Cook 20 min
Freeze 2 hr+
Serves 6
125g currants, or alternatively raisins or even sultanas
50g fine candied citrus peel, minced
75ml maraschino, or another sweet alcohol you prefer (details below)
1 vanilla pod, cut open, or 1 tsp pure vanilla extract
600ml heavy cream
4 yolks
50g superfine sugar
45g slivered almonds
125g vacuum-packed chestnuts, or plain chestnut puree
1 About the Dried Fruit
Put the fruit and candied peel into a mixing bowl. The historic formula is reported to have used currants and raisins (although other vine fruit, or indeed any diced dried fruit you like, is suitable), plus citron peel, the skin of a particular citrus fruit. Specialty peel is found on the internet, as are many other candied peels that prove superior compared to the typical chewy, greasy nubs available at shops.
2 Regarding the Booze
Mix in the chosen spirit: maraschino, a traditional Italian cherry-flavored liqueur, was the historic option, however alternate versions employ orange liqueur, brandy and noyaux, a nutty liqueur made from apricot kernels, or a combination of maraschino and full-bodied rum. Madeira, sherry, port wine, and so on, would also be good, as well. Soak the fruit for a few hours, or leave overnight.
3 Infuse the Heavy Cream
About an hour prior to starting, slit the vanilla bean lengthwise and use the tip of a knife to extract the vanilla caviar. Put these and the bean pod to a pot with the whipping cream, warm slowly until it reaches a gentle simmer, then switch off the heat allowing it to flavor. (In case of using vanilla extract, mix in using it immediately.)
4 Combine the Sugar and Egg Yolks
Place the egg yolks into a heatproof bowl close to the stove (reserve and freeze the whites for making drinks or meringues). Gently warm up the infused cream to reach a near-boil. Meanwhile, beat the caster sugar into the yolks (for those with a preference for sweeter desserts, you might want to add more the measure of sugar to 75g).
5 Incorporate the Warm Cream
Lift the vanilla pod from within the cream, next vigorously whisk the warm, infused cream into the egg yolk bowl. Transfer into the saucepan, put it on a low heat and stir, stirring constantly, till the custard has thickened sufficiently so that a distinct line remains across it on the back of a spatula. Put the pan in a bowl filled with cold water for cooling.
6 Process the Chestnuts
Meanwhile, brown the flaked almonds in a dry pan until they become lightly toasted. If using whole cooked chestnuts, whizz them using a food processor, or pound to a crumb using a pestle.
Strain off the soaked fruit, add the liqueur to the processed chestnuts and whizz again until creamy puree (if necessary, add a little of the custard to achieve the right consistency). If using chestnut paste, just stir into it the spirit.
7 Prepare the Ice-Cream
Put the creamy chestnut puree in a big basin, next slowly incorporate in the vanilla custard until well combined. Churn in an ice-cream maker until it reaches a quite thick consistency. Alternatively, transfer in a sturdy freezer-proof box, seal with a lid and place in the freezer for one hour, then employ a hand mixer or a sturdy spatula to stir vigorously. Carry out this step approximately every 30 minutes until it is thickened and almost set.
8 Fold in the Fruit and Toasted Almonds
Once the base reaches a semi-solid state, carefully stir the fruit and toasted almonds with it till well distributed. Prepare a 1.1-litre bowl or bread tin with film wrap then spoon the pudding base inside (you may also use a buttered decorative mould).
Press down firmly and fold the clingfilm across the top to seal.
