Nesselrode Pudding

From John Sgammato

This is an old Victorian favorite that is not much made anymore. It is a cold, molded sweet pudding made with chestnut puree, English custard, and whipped cream stiffened with gelatin. I got the recipe from an old Escoffier cookbook, but it took some serious research and development work to make sense of it. Here is the authentic recipe in a modern format.

Ingredients:

  • 12 egg yolks

  • 3C. 10x sugar

  • 1 quart milk

  • 5 envelopes unflavored gelatin

  • 8 oz chestnut puree

  • 4 oz candied cherries

  • 4 oz black currants

  • 4 oz white sultana raisins

  • 1 quart heavy cream

  • 1/2 C. Maraschino*

  • more candied cherries or glazed chestnuts for decoration

  • more whipped cream for decoration

* Maraschino is an Italian cherry liqueur imported by Stock.

Time:

About two hours,
plus at least four hours for chilling.

To prepare:

  1. At least one day before serving, prepare an English Custard fortified with four envelopes of unflavored gelatin. Use 12  egg yolks and 3 C. confectioner's sugar to one quart of boiling milk.

  2. Cool the custard. Mix into it 8 oz Chestnut Puree, 4 oz each of black currants, sultana raisins, and candied cherries. If you can, plump the raisins in Madeira.

  3. Soak one envelope of unflavored gelatin in a half-cup of cold water for five minutes.

  4. Warm the soaked gelatin over gentle heat until it dissolves. Remove from heat and let cool to tepid.

  5. Whip a quart of heavy cream until it starts to stiffen.

  6. With the mixer still running, gradually add the tepid gelatin mixture to the whipped cream.

  7. Flavor the mixture with a half-cup of Maraschino Liqueur.

  8. Finish whipping the cream until it is stiff.

  9. In a very large bowl, gently fold the chestnut-custard mixture into the whipped cream until well blended.

  10. Line two 9-cup Charlotte Molds with parchment paper. If you wish, set candied cherries around the base, or glazed chestnuts.

  11. Fill the molds with the pudding. Cover with parchment paper and refrigerate for several hours - overnight is good.

  12. Half an hour or more before serving, peel off the top piece of paper and gently unmold the puddings onto serving plates. Peel off the paper around the sides and on what is now the top of the pudding. Decorate with fresh whipped cream and serve.