Nesselrode pudding

Nesselrode pudding

By
From
Encyclopedia of Food and Cookery
Serves
8-10

Originally this pudding was a very rich frozen confection full of candied fruits, chestnuts and liqueurs. It was invented by the chef to a Russian statesman, Count Nesselrode, who had a taste for lavish living. Today, the pudding is less rich and may be served unfrozen, but is still delicious. Set in an attractive bowl, this smooth, light and creamy dessert looks very festive with its decoration of rum-soaked cherries and a scattering of grated chocolate.

Ingredients

Quantity Ingredient
3 egg yolks
165g sugar
1 tablespoon powdered gelatine, softened in 2 tablespoons cold water
130g tinned crushed pineapple, drained
60g raisins
2 tablespoons glace cherries, soaked in 2 tablespoons rum, plus extra to decorate
35g dark chocolate, finely chopped
625g cream
dark chocolate, grated, to decorate

Method

  1. Combine egg yolks with sugar in the top of a double saucepan. Gradually stir in 375 ml cream, the softened gelatine and crushed pineapple. Stir over simmering water until custard has thickened slightly. Pour into a chilled ice cream tray and freeze until just firm.
  2. Spoon mixture into a chilled bowl and beat with an electric or rotary beater until smooth and creamy. Fold in raisins, cherries and chocolate. Whip remaining cream and fold in.
  3. Pour into a decorative freezer-proof bowl and return to freezer for several hours or until frozen firm. Remove to refrigerator 30 minutes before serving to soften slightly. Serve decorated with glacé cherries and grated chocolate.
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