Prep 20 mins
Cook 24 hrs
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.
- 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
- 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.