Puddinq A La Nesselrode
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- Whipped cream
- Madeira
- Chestnut
- Pudding
- four oz. of currants
- Water
- eight oz. of a smooth
- Cut
- Butter
- Sultanas
Contains
MilkTree nutsSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- To an English custard, prepared after No.
- 2397, add eight oz.
- of a smooth, chestnut puree, and four oz.
- of currants and sultanas (swelled in tepid water), and candied orange-rind and cherries, cut into dice ;
- these four products should be in almost equal quantities, and ought to have been previously macerated in sweetened Madeira.
- Add some Maraschino-flavoured, whipped cream to the preparation ;
- apportioning it as for a Bavarois.
- Garnish the bottom and sides of a Charlotte mould with white paper ;
- pour the preparation into the mould ;
- completely close the latter, sealing the lid down with a thread of butter, and surround the utensil with plenty of salted ice.
- When about to serve, turn out on a napkin ;
- remove the paper, and surround the base of the pudding with a crown of fine, candied chestnuts, or balls of chocolate-iced, candied chestnut purde.
- N.B.
- — The English custard may be packed in the freezer, mixed with whipped cream when it is almost congealed, and then placed in a mould.
Plating
Cookware for this recipe
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Whisk
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Chef's knife
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Cutting board