Ruth Epsteins Nesselrode Puddingpie Recipes

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NESSELRODE PUDDING PIE



Nesselrode Pudding Pie image

Nesselrode pie is one of those recipes that is no longer available in bakeries or restaurants. Count Nesselrode was a 19th-century Russian diplomat who lived and dined quite lavishly. As a result, he had a number of rich dishes dedicated to him by chefs. The most famous is Nesselrode pudding, developed by his head chef Mouy. It consists of cream-enriched custard mixed with chopped chestnuts or chestnut puree, candied fruits, currants, and raisins. This elegant mixture is often frozen, or made into a pie or dessert sauce. Other dishes named after the Count include a game soup and a braised sweetbread dish, but none gained the same fame as the Nesselrode pudding. From Recipe Cottage. Cooking time is chilling time.

Provided by Molly53

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

1 tablespoon unflavored gelatin (1 envelope)
3 tablespoons dark rum
1 tablespoon cold water
1 1/2 cups heavy whipping cream
1/2 cup milk
1/8 teaspoon salt
1/4 cup sugar, plus
2 tablespoons sugar
2 eggs, separated
2 cups nesselrode fruit sauce, drained (or use Nesselrode Fruit Sauce #107361)
1 9-inch baked pie crusts or 1 9-inch chocolate pie crust
1 ounce grated semisweet chocolate (to garnish)

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.

Nutrition Facts : Calories 369.8, Fat 27.9, SaturatedFat 14.1, Cholesterol 116.2, Sodium 202.9, Carbohydrate 23.2, Fiber 1, Sugar 9.6, Protein 5.6

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