Nesselrode Pudding Recipes

NESSELRODE PUDDING ( CHESTNUT PUDDING)

Steps:

• Dice glacéed and candied fruits into bits and mix into the Marsala.
• Wash the currants and sultanas and soak them in warm water; when it's time to use them drain them well and dry them thoroughly in a clean dish towel or paper towels.
• In a heavy bottomed saucepan, heat the milk slowly until it nears boiling (watch carefully or it will scorch).
• Separate the eggs and discard whites or save them for another recipe.
• Place the yolks in a bowl and add the sugar, beating vigorously until the mixture is light and frothy.
• Whisk hot milk into the egg/sugar mixture in the bowl, then return the contents of the bowl to the saucepan.
• Reduce heat and stir constantly until the custard thickens.
• Strain the custard through a sieve.
• Whisk the chestnut puree, Maraschino liqueur and the custard together well; add the candied fruits, currants and sultanas.
• Whip the cream until it is very stiff, and fold it carefully into the mixture.
• Pour it into a charlotte mold lined with cling wrap.
• Cover tightly with foil and freeze for 24 hours.

NESSELRODE PUDDING PIE

Steps:

• In a small bowl, dissolve the gelatin in the rum and cold water; set aside to soften.
• Scald the cream and milk in a saucepan, taking care not to scorch.
• Remove from heat and set aside to cool slightly.
• In the top of a double boiler, off the heat, whisk together the salt, 2 T of the sugar, and the egg yolks.
• In a steady stream, add the milk and cream to the mixture, stirring constantly.
• Set the top of the double boiler over simmering water and cook, stirring constantly, until the mixture is thick (approximately ten minutes); do not boil.
• Remove from heat and stir in gelatin mixture.
• Set aside.
• In a bowl, beat the egg whites with the remaining 1/4 cup of sugar until stiff peaks form.
• Fold drained Nesselrode fruit sauce gently into the egg whites, then fold the mixture into the reserved gelatin mixture.
• Cover and refrigerate approximately 10 to 20 minutes.
• Turn mixture into a baked pie shell or spoon into 8 parfait glasses.
• Chill until firm or overnight.
• Sprinkle generously with chocolate shavings for garnish, if desired.