Mastering the Art of Create Nesselrode Pudding: The Complete Method

The celebratory, chilled sweet chestnut pudding is often credited to the great 19th-century cook Antonin Carême, who acknowledged the fact that this decadent invention was the work of Monsieur Mony, chef to the Russian diplomat Count Nesselrode. It was paired with a hot, spirit-laced sauce, but many find it sufficient on its own. It makes an excellent holiday centerpiece.

Prep 15 min
Soak Overnight
Cook 20 min
Freeze 2 hr+
Serves 6

125g Zante currants, or raisins or even sultanas
50g fine candied citrus peel, diced small
75ml maraschino, or another fortified wine of your choice (as noted later)
1 vanilla pod, cut open, or 1 tsp pure vanilla extract
600ml whipping cream
4 egg yolks
50g caster sugar
45g slivered almonds
125g vacuum-packed chestnuts, or plain chestnut puree

1 About the Dried Fruits

Transfer the currants and peel and candied peel in a bowl. The historic formula is reported to have used a mix of currants and raisins (though other vine fruit, or any other diced dried fruit of your choice, will work), as well as citron peel, the skin of a particular citrus fruit. This is available online, similar to other candied peels which are much better compared to those unpleasant chunks found in grocery stores.

2 And a Note on the Alcohol

Add the chosen spirit: maraschino, a classic Italian cherry-flavored liqueur, was the historic option, however other recipes opt for an orange triple sec, brandy and noyau, an almond-tasting spirit using apricot pits, or a combination of maraschino and dark rum. Madeira wine, sherry, port, etc, would surely be suitable, too. Marinate the fruit for several hours, or for the night.

3 Steep the Cream

Roughly sixty minutes ahead of time, split the vanilla bean down its length then take a sharp knife to scrape out the tiny seeds. Place these along with the scraped pod to a small pan along with the whipping cream, bring over low heat to the point of a light boil, and then switch off the stove and leave to steep. (In case of using extract, stir in using it right away.)

4 Whisk the Caster Sugar and Egg Yolks

Set the four yolks within a heatproof bowl by the cooker (freeze the remaining whites for drinks or pavlovas). Gently warm up the vanilla cream back up to a near-boil. Meanwhile, mix the sugar into the yolks (should you possess a strong sweet tooth, you might want to add more the quantity of caster sugar to seventy-five grams).

5 Add the Simmering Cream

Remove the vanilla bean pod out of the cream, next whisk the simmering liquid into the bowl with the beaten yolks. Pour back to the saucepan, put it upon a gentle heat and stir, whisking all the while, until the mixture is just thick enough that a distinct line can be made on it on the reverse of a wooden spoon. Set the saucepan in a sink with icy water to cool.

6 Process the Cooked Chestnuts

In the meantime, toast the flaked almonds in a dry frying pan till golden. Should you use whole cooked chestnuts, pulse them in a food processor, or pound to a crumb in a mortar.

Remove the liquid from the fruit, pour the alcohol to the blitzed chestnuts and whizz again until smooth puree (should the mixture be too thick, incorporate a small amount of the cooled custard to achieve the right consistency). If using chestnut paste, just stir with the alcohol.

7 Create the Ice-Cream

Transfer the boozy chestnut paste into a sizeable mixing bowl, and then gradually whisk in the chilled custard till fully integrated. Churn in an ice cream churner till fairly thick state. Alternatively, spoon into a sturdy freezer-proof box, seal with a lid and freeze for about 60 minutes, then use electric beaters or a wooden spoon to beat. Repeat roughly every 30 minutes until thick and semi-set.

8 Incorporate the Drained Fruit and Nuts

Once the ice-cream is thick and semi-frozen, gently mix the drained fruit and almonds with it until well distributed. Prepare a two-pint mould or baking tin with clingfilm and carefully transfer the pudding base into it (you may also use a well-greased specialty tin).

Compact the mixture and cover by folding the clingfilm across the top to seal.

9 Set in the Freezer, Then Serve</