How to make nesselrode pudding – recipe
A luxurious iced dessert stuffed full of boozy dried fruit, candied peel and frozen chestnut puree
TL;DR
- Nesselrode pudding is a luxurious iced dessert made with boozy dried fruit, candied peel, and frozen chestnut puree.
- It is often credited to Antonin Carême, but its origins trace back to Monsieur Mony, chef to Count Nesselrode.
- The recipe involves soaking dried fruit and candied peel in alcohol (like maraschino, rum, or triple sec).
- A custard is made by infusing cream with vanilla, then combining it with egg yolks and sugar, and cooking until thickened.
- Chestnuts are blitzed with alcohol to form a puree, then mixed with the cooled custard.
- The mixture is churned in an ice-cream maker or frozen and beaten periodically until semi-set.
- Drained fruit and toasted almonds are folded into the semi-frozen pudding.
- The pudding is then frozen until solid and can be made up to two weeks in advance.