This classic iced pudding was invented in honour of a famous Russian Count named Nesselrode. Nesselrode Pudding is tradi- tionally made with an ice-cream base, flavoured with maraschino, chestnut puree and glace fruits. There are many variations of this popular recipe using different liqueurs and fruits and often lining the charlotte mould with sponge finger biscuits as in Charlotte Russe.
1 teaspoon vegetable oil
2 oz. – cup raisins
3 oz. glace cherries, chopped
2 oz. chopped mixed peel
4 fl. oz. sherry
6 oz. canned unsweetened chestnut puree
1 pint Creme a la Vanille
1 pint double cream , whipped until thick but not stiff
2 fl. oz. Maraschino liqueur
5 marrons glaces, halved
Set the thermostat of the refrigerator to its coldest setting. With the teaspoon of vegetable oil grease a 3-pint charlotte mould. Set aside.
In a medium-sized mixing bowl, com-bine the raisins, glace cherries and mixed peel. Pour over the sherry and set aside to soak for 30 minutes.
In a large mixing bowl, mix together the chestnut puree and creme a la vanille.
Drain the raisins, cherries and mixed peel and discard any leftover sherry. Add the fruits to the custard mixture and mix well.
In a medium-sized mixing bowl beat the whipped cream and the Maraschino together with a wire whisk or rotary beater until the mixture will hold a stiff peak. With a metal spoon fold the cream into the custard mixture.
Spoon the mixture into the charlotte mould and cover the top of the mould securely with aluminium foil.
Place the mould in the frozen food storage compartment of the refrigerator and freeze overnight, or until the pudding is firm.
When you are ready to serve the pudding, remove the foil from the top and run a knife around the edge of the mould. Dip the bottom of the mould quickly in hot water. Place a serving dish, inverted, over the mould and reverse the two, giving a sharp shake. The pudding should slide out easily on to the dish. Decorate with the marrons glaces and serve at once.