Thursday, December 25, 2008

Jellied Nesselrode Pudding

This is not the classic Nesselrode that is a frozen dessert with chestnut puree. Instead, this is a more modern version that I further adapted because I just couldn't imagine using that much booze and heavy cream in a pudding.

You Will Need:

2 envelopes unflavoured gelatin
1/4 cup water
2 cups whole milk
2/3 cup sugar (divided)
1/4 teaspoon salt
4 eggs, seperated
1 teaspoon vanilla extract
2 teaspoons rum extract
1/4 cup each:
currants, raisins, dates
2 tablespoons diced citron
1/2 cup candied green cherries
1/4 cup drained, chopped maraschino cherries

Soak gelatin in water for five minutes to soften. Place milk in top part of a double boiler and scald. Add gelatin, 1/3 cup of the sugar, and salt. Cook until gelatin dissolves (this might take time, so keep whisking). Beat egg yolks in a small bowl and add some of the hot milk mixture to it and mix well. Slowly (and I mean, sloooooowly) add to the milk in double boiler. Keep whisking and cook over boiling water until it thickens (this might take time, but for heaven's sake, watch it or you will be pushing curdled egg through a sieve as I was).

When thickened, place entire bowl into a heatproof larger bowl filled with ice and chill until thickened, stirring every once in a while. Meanwhile, beat your egg whites until they hold sift peaks-then slowly (about a tablespoon at a time) add the sugar and beat until quite stiff.

Into the cooled custard add the extracts and fruit. Fold into the egg whites carefully and pour into a rinsed 1 1/2 quart mould. Chill several hours or overnight. Dip in hot water to unmould. Garnish with fruit and additional whipped cream.

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