Nesselrode Pudding Recipe
Do not fear when you have to impress a crowd. This Nesselrode Pudding recipe is a lifesaver. This Nesselrode Pudding makes a compelling Dessert for most party meals. No other ingredient will make Nesselrode Pudding taste so awesome than Fruits. I would really appreciate a feedback on this recipe of Nesselrode Pudding. Thank You.
Ingredients
1 pint light cream
1/4 cup Malaga or sherry
4 egg yolks
1/2 cup currants
1/2 cup sugar
1/4 cup seedless raisins
Chestnut puree or 1 can chestnut puree
1/2 cup sugar
1/2 cup water
3/4 cup heavy cream
Directions
Scald light cream.
Beat egg yolks in a bowl, then beat in 1/2 cup sugar, a little at a time.
Add scalded cream gradually and pour back into saucepan.
Cook over a very low heat, stirring constantly, until custard will coat a wooden spoon.
Remove from heat, then stir in chestnut puree and Malaga or sherry.
Freeze the mixture (preferably in an ice cream freezer if the mixture is not firmly frozen, the fruit, when added, will sink to the bottom).
Cook currants, raisins, sugar, and water together over a moderate heat until the fruit becomes plump and the syrup thickens.
Beat heavy cream until stiff.
Stir the fruit and whipped cream into the frozen custard.
Pack mixture into a melon or charlotte mold, cover, seal securely, and freeze until firm.
This can be done in a freezer or the mold can be placed in a container of ice and salt (4 to 6 parts ice to 1 part rock salt).
Unmold on a platter and serve well chilled.
The pudding may be garnished with marrons glaces and whipped cream.
Beat egg yolks in a bowl, then beat in 1/2 cup sugar, a little at a time.
Add scalded cream gradually and pour back into saucepan.
Cook over a very low heat, stirring constantly, until custard will coat a wooden spoon.
Remove from heat, then stir in chestnut puree and Malaga or sherry.
Freeze the mixture (preferably in an ice cream freezer if the mixture is not firmly frozen, the fruit, when added, will sink to the bottom).
Cook currants, raisins, sugar, and water together over a moderate heat until the fruit becomes plump and the syrup thickens.
Beat heavy cream until stiff.
Stir the fruit and whipped cream into the frozen custard.
Pack mixture into a melon or charlotte mold, cover, seal securely, and freeze until firm.
This can be done in a freezer or the mold can be placed in a container of ice and salt (4 to 6 parts ice to 1 part rock salt).
Unmold on a platter and serve well chilled.
The pudding may be garnished with marrons glaces and whipped cream.
