Water Chestnut Pudding Recipes

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NESSELRODE PUDDING ( CHESTNUT PUDDING)



Nesselrode Pudding ( Chestnut Pudding) image

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 chestnut puree, candied fruits, currants, raisins and maraschino liqueur. 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. Cooking time is freezing time.

Provided by Molly53

Categories     Frozen Desserts

Time P1DT20m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup chestnut puree
1/4 cup crystallized cherries
1/2 cup candied orange peel
1/2 cup marsala wine
1/2 cup currants
1/2 cup sultana (golden raisins)
1 tablespoon maraschino cherry flavored liqueur
2 cups whipping cream
2 cups milk
5 eggs
3/4 cup sugar

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.

Nutrition Facts : Calories 481.6, Fat 27.4, SaturatedFat 16.1, Cholesterol 222.2, Sodium 101.9, Carbohydrate 40.4, Fiber 1, Sugar 31.8, Protein 7.9

WATER CHESTNUT PUDDING



Water Chestnut Pudding image

Number Of Ingredients 4

1 cup water chestnut flour
1/2 cup water
1/2 cup sugar
2 1/2 cups water

Steps:

  • 1. Place water-chestnut flour in a heatproof bowl. Gradually stir in cold water to make a smooth paste. Then blend in sugar and remaining water. 2. Steam 1 hour (see HOW-TO, _Steaming). Serve hot or cold. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

WATER CHESTNUT CAKE



Water Chestnut Cake image

Provided by Eileen Yin-Fei Lo

Categories     Wok     Dessert     Vegetarian     Lunar New Year     Vegan     Chestnut

Number Of Ingredients 4

3 3/4 cups boiling water
1 2/3 cups dark brown sugar
1 1/4 pounds (4 1/2 cups) canned water chestnuts, drained and coarsely chopped
8 ounces water chestnut powder mixed with 1 cup cold water

Steps:

  • Grease a 9-inch square cake pan.
  • Pour boiling water into a wok over high heat, add sugar and stir to dissolve. Add chopped water chestnuts and mix well. Add water chestnut powder mixture. Turn heat under wok to low. Stir mixture continually in one direction for 5 to 7 minutes, until mix is very thick and pasty.
  • Pour water chestnut mixture into greased pan. Place pan on a rack in wok. Add 8 cups boiling water, cover and steam for 40 minutes until it sets firmly and becomes translucent. Replenish boiling water after 20 minutes. Turn off heat, remove cake pan from steamer. Allow to set 4 minutes. Slice immediately and serve.
  • This is a most unusual cake. When freshly steamed and sliced, it has the consistency of a firm jelly. As it cools, it becomes very much like an aspic. It can be frozen either whole or in slices. To reheat, allow cake to return to room temperature, then steam for 10 minutes or until heated through. It will become more jellylike again. Eat it just as if it had been made fresh.
  • It can be pan-fried as well, but it must be cooled and refrigerated overnight preferably (not frozen) before doing so. To pan-fry, cut cooled cake into slices 2 inches square, 1/2 inch thick, and pan-fry in the same manner as turnip cake.

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