Recipe by mollypaul
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.
- 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)
Directions See How It's Made
- 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.