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Nesselrode Pudding

Summary

Yield
quart
SourceEscoffier
Prep time30 minutes
RegionEscoffier

Description

This is a classic English Custard flavored with chestnut puree, mixed 1:2 with Creme Chantilly flavored with Maraschino liqueur and some candied fruits. It's not beautiful, but it sure is tasty!

Ingredients

12eaegg yolks
12ozPowdered Sugar
4ozUnflavored Gelatin
4cMilk (boiling)
4ozMadeira
1ozCurrants
1ozSultanas
1ozCandied Orange Peel (diced)
1ozCandied Cherries (diced)
8ozChestnut Puree
8cWhipped Cream
4TMaraschino Liqueur

Instructions

  1. Combine the egg yolks and the powdered sugar.
  2. Add the boiling milk.
  3. Cook over low heat until the mixture thickens enough to coat a spoon.
  4. Chill the Creme Anglaise while you prepare the remaining ingredients.
  5. Heat the Madeira and add the currants, sultanas, orange peel and cherries and soften them for about 5 minutes. Then drain the fruits.
  6. Whip the cream and flavor it with the Maraschino.
  7. Stir the softened fruits and the chestnut puree into the Creme Anglaise.
  8. Gently fold the Maraschino-flavored whipped cream into the Creme Anglaise preparation. This works best when all ingredients are cold.
  9. Line two charlotte molds with parchment paper. This can be time-consuming and complicated since charlotte molds rarely have straight sides. It's OK to use tape to hold the parchment in place.
  10. The bottom of the mold will be the top of the pudding, so decorate it with candied cherry and orange peel to make a pretty design, then use a ladle to fill the mold.
  11. Chill until firm.
  12. To serve, gently unmold and dust with powdered sugar, and surround with Marrons Glace if you have them.
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  • By John at 12/02/2018 - 20:51
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