Named after a Russian diplomat, Count Nesselrode, this is a chestnut pudding made by mixing a chestnut puree with a sweet custard, lightened either with whipped egg whites or whipped cream. The mixture is then poured into a mold, decorated with glaceed fruits, steamed and served with a fruit syrup.
- 4 ounces candied fruit, cut into small pieces
- 1/4 cup sherry
- 1/2 cup dried currants
- 1/2 cup raisins
- 6 large egg yolks
- 1 cup sugar
- 1/2 cup chestnut puree
- 1 teaspoon vanilla extract
- 2 teaspoons rum
- 1 cup heavy cream, whipped to soft peaks
- 1/2 cup shredded pineapple, drained
- Makes 6 to 8 servings
- In a small bowl, combine candied fruits and sherry and macerate for 30 minutes. In separate small bowl, cover currants and raisins with boiling water, and let sit until plumped and softened, about 30 minutes; drain well and let cool.
- In medium bowl, whisk yolks, sugar, chestnut puree, vanilla and rum together until pale yellow and thickened, and then fold in whipped cream. Freeze in ice cream machine according to manufacturer's directions, until frozen but still soft.
- Add fruits, raisins and pineapple, folding gently, then scrape mixture into mold and freeze until firm, 24 hours. To serve, unmold onto chilled platter and decorate with whipped cream if desired.