Nesserode Pudding

Name: Nesserode Pudding
Yield: Serves 8
Cuisine: United Kingdom
Ingredients: 2 leaves gelatine, softened in cold water; 3 oz. (75 g.) Menier chocolate; 1 bottle pure pineapple juice; 2 oz. (50 g.) glace cherries; 2 oz. (50 g.) mixed peel; 2 oz. (50 g.) pistachio nuts; small tin chestnut purée; 2 oz. (50 g.) hazelnuts; 2 drops vanilla essence; 2 oz. (50 g.) cornflour; 5 fl.oz. (150 ml.) milk; 3 egg yolks; brandy or Grand Marnier (or both); zest 1 lemon; 4 oz. (125 g.) castor sugar; zest 1 orange; 5 fl.oz. (150 ml.) double cream

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Great Ice Cream Book

By Jon Croft

Published 1984

About

Ingredients

small tin chestnut purée
3 egg yolks
4 oz. (125 g.)

Europe
United Kingdom
Dessert
Ice cream

Method

Soak the chopped marinade ingredients in the liquor.

Soften the purée and place in Kenwood bowl with egg yolks and castor sugar. Whisk until a firm mixture is obtained. Add the cornflour and whisk in.

Scald the milk and vanilla essence and pour onto egg mixture. Return to heat and whisk until a thick custard. Do not boil. Allow to cool slightly.

Boil the pineapple juice