Nesselrode Pudding

Nesselrode Pudding

Posted By: Staff

5 Ounces chestnuts in syrup Syrup and water to make 3/4 1/4 Cup of sugar 3 Egg yolks, beaten 1 Tablespoon of gelatine 3 Tablespoons cold water 2 Ounces Candied cherries 1 Glac pineapple ring 3/4 Cup of ground toasted almonds 2 Tablespoons sliced citron Slivered Angelica 1 Tablespoon of vanilla 2 Teaspoons of almond extract 3 Tablespoons of Jamaica rum 1 1/2 Cups of cream, whipped Rum Cream Sauce 1 Tablespoon butter 1 Tablespoon flour 3 Tablespoons light brown sugar 2/3 Cup of rich milk 2 Egg yolks, beaten 1 Teaspoon pistachio or almond extract 2 Tablespoon s Jamaica rum 1/2 Cream, whipped


Drain the chestnuts. Measure the syrup and add enough water to make 3/4 cup. Add the syrup and water to the sugar and simmer for 5 minutes. Beat the egg yolks and add slowly to the syrup and cook a few seconds over hot water. Add the gelatine which has soaked 4 minutes in the cold water and stir until dissolved. Mash the chestnuts through a sieve and add to the gelatine mixture when it is cold, with all the other fruits, sliced thin, the extracts, rum, and last 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 saved to decorate the mold. Serve with Rum Cream sauce. Melt the butter in a sauce pan, stir in the flour until smooth. Slowly add the sugar and milk and cook 2 minutes. Pour the mixture slowly over the 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.

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