Nesselrode ice-cream
“A favourite in European cakes and desserts, ground or pureed chestnuts are now widely available and make cooking with this unusual ingredient a breeze.”
- 1 tbsp sugar
- 3 tbsp hot water
- 2 tbsp currants
- 2 tbsp sultanas
- 1/2 cup glace fruit, chopped (a mix of some apricots, peaches, citron, cherries or pineapple)
- 3 tbsp brandy
- 600ml whipping cream
- vanilla pod
- 4 egg yolks
- 125g sweetened chestnut puree
The frozen version of a classic French pudding, said to have been invented by a French chef who worked for Russian diplomat Count Nesselrode in Paris in the mid-1800s.
Method
Select a 1-litre pudding basin or bombe mould.
Dissolve the sugar in the hot water. Drop in the currants and sultanas. Tip into a basin and mix in the chopped glace fruit and the brandy. Cover and leave overnight.
Bring the cream to simmering point with the split vanilla pod.
Place a large bowl with a strainer resting over it beside the stove.
Whisk the yolks well and whisk in the scalded cream. Return to the pan and stir until the custard thickens. Immediately pour the custard through the strainer into the cold bowl.
Add the chestnut puree while the custard is still warm, stirring until it softens and mixes through.
Tip mixture into an ice-cream churn and churn until just starting to freeze.
Scoop into a bowl, and fold through the fruit and the brandy.
Spoon into the mould and freeze. Cut into wedges to serve.
Makes 750m.
This recipes is featured in the book, Autumn which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
