Recipe for Nesselrode Pudding With Chestnuts
Desserts

NESSELRODE PUDDING WITH CHESTNUTS

    Nesselrode Pudding

    5 ounces chestnuts in syrup
    Syrup and water to make 3/4 cup
    1/4 cup granulated sugar
    3 egg yolks, beaten
    1 tablespoon unflavored gelatin
    3 tablespoons cold water
    2 ounces candied cherries
    1 pineapple ring
    3/4 cup ground toasted almonds
    2 tablespoons sliced citron
    Slivered angelica
    1 tablespoon vanilla extract
    2 teaspoons almond extract
    3 tablespoons Jamaican rum
    1 1/2 cups cream, whipped

    Drain chestnuts. Measure syrup and add enough water to make 3/4 cup. Add syrup and water to sugar and simmer for 5 minutes.

    Beat egg yolks and add slowly to syrup and cook a few seconds over hot water. Add the gelatin which has soaked 4 minutes in the cold water and stir until dissolved.

    Mash chestnuts through a sieve and add to gelatin mixture when it is cold, with all the other fruits, sliced thin, extracts, and rum, and then fold in the whipped cream. Put in a greased 8-inch melon mold and chill several hours.

    The angelica, sliced thin, may be saved to decorate the mold. Serve with Rum Cream Sauce.

    Rum Cream Sauce
    1 tablespoon butter
    1 tablespoon flour
    3 tablespoons light brown sugar
    2/3 cup rich milk
    2 egg yolks, beaten
    1 teaspoon pistachio or almond extract
    2 tablespoons Jamaican rum
    1/2 cup cream, whipped

    Melt butter in a saucepan, stirring in the flour until smooth. Slowly add sugar and milk and cook 2 minutes. Pour the mixture slowly over thickly beaten yolks, return to the pan, and cook a few seconds until it thickens. When cold, add the flavorings and whipped cream. Serve over the pudding.


Recipes by Alphabet

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z