Pudding à la Nesselrode (cold)

Name: Pudding à la Nesselrode (cold)
Total time: 6 h 45 min
Yield: 12 slices
Cuisine: Hungarian
Ingredients: 600 g chestnut purée (unsweetened, ready-made); 4 dl milk; 1 vanilla pod (or 1 tablespoon vanilla extract); 150 g granulated sugar; 100 g candied fruit (orange and lemon peel, cherries), finely diced; 60 g raisins; 2 tablespoons maraschino or rum; 5 dl whipping cream (30-35% fat), whipped stiff; For the vanilla custard: 4 egg yolks; 2.5 dl milk; 2.5 dl single cooking cream; 80 g granulated sugar

Time: 45 min + 6 hrs freezing (about 40 min hands-on)12 slicesapprox. 480 kcal / serving (estimated)approx. 8 g protein / serving

Nesselrode pudding was the frozen dessert of the great 19th-century banquets: chestnut cream, candied fruit and raisins folded with whipped cream, then frozen. It is named after the chef of Count Nesselrode, a Russian diplomat. Today it can be made much faster from ready-made chestnut purée, without an ice-cream machine.

Pudding à la Nesselrode (cold) (illustration)

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Method

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Put the raisins and candied fruit aside to soak in the maraschino for 30 minutes.
Heat the milk with the split vanilla pod and the sugar (do not boil). Mix the hot milk into the chestnut purée and blend smooth with a stick blender or whisk. Cool completely.
Stir the drained soaked fruit and raisins into the cooled chestnut mixture.
Whip the cream until stiff and fold it gently into the mixture in two batches.
Line a 2-litre loaf tin or pudding mould with cling film, smooth in the mixture, cover, and freeze for at least 6 hours (better overnight).
Before serving, make the vanilla custard: whisk the egg yolks with the sugar until pale, add the hot milk and cream mixture, then cook over low heat, stirring constantly, for 5-6 minutes until thickened (do not let it boil). Chill.
Leave the frozen pudding mould at room temperature for 10 minutes, turn it out, cut into slices and serve with the cold vanilla custard.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Cool the chestnut mixture completely before adding the whipped cream, or it will deflate.
Soak the candied fruit in rum beforehand so it stays soft in the freezer.
In a cling-film-lined mould it turns out easily; take it out 10 minutes before serving.
Instead of the vanilla custard, warm chocolate sauce or raspberry sauce also works.
It is especially suited to a festive table, because it can be made ahead and keeps well in the freezer.

Frequently asked questions

How long does it keep in the freezer?

Tightly covered, for 3-4 weeks.

Can it be alcohol-free?

Yes, use orange juice instead of rum or maraschino for soaking the fruit.

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