La Crème au Nesselrode

Name: La Crème au Nesselrode
Yield: Serves 6–8 (fills an 850 ml/1½ pt/3½ cup mould)
Cuisine: French
Ingredients: 200 g/7 oz/1¾ cup cooked chestnuts; 55 g/2 oz/⅓ cup dried cherries, chopped; 9 leaves of gelatine, soaked in cold water; 200 g/7 oz/scant 1 cup caster sugar; vegetable shortening, for the mould; 55 g/2 oz/⅓ cup candied peel, chopped; 100 ml/3½ fl oz/generous ⅓ cup water; zest of 1 lemon, cut off without pith; 570 ml/1 pt/2⅓ cups double cream; 1 vanilla pod, split; 3 tbsp Madeira, plus 1 tbsp for the whipped cream (optional)

Preparation info

Serves
6–8
(fills an 850 ml 1½ pt 3½ cup mould)

Difficulty
Medium

Appears in

How to Cook The Victorian Way with Mrs Crocombe

By Annie Gray and Andrew Hann

Published 2020

About

Nesselrode cream started life as ‘Nesselrode pudding’, which was named for the diplomat Count Karl von Nesselrode, and reputedly created for him by Antonin Carême, one of the most influential figures of French cuisine. Carême worked briefly for the Prince Regent (later George IV) in 1816, before leaving under a cloud and escaping with a sigh of relief back to France.

Ingredients

Europe
France
Dessert
Mediterranean

Ingredients

Method