NESSELRODE PUDDING

Ingredients

• 1/2 pound Shelled and skinned chestnuts
• 4 cups Water (Quantity estimated (not specified in original recipe))
• 5 count Egg yolks
• 1/2 pound Granulated sugar
• 2 cups Heavy cream
• 1/8 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/4 pound Crystallized cherries, halved
• 1/4 pound Crystallized pineapple, chopped
• 1 ounce Citron, finely cut
• 1/4 cup Stoned raisins
• 1/2 cup Maraschino cordial
• 2 tablespoons Powdered sugar
• 4 cups Rock salt (Quantity estimated (not specified in original recipe))
• 4 cups Ice (Quantity estimated (not specified in original recipe))

Instructions

1. 1Place the shelled and skinned chestnuts in a saucepan with cold water. Bring to a boil and cook until very tender, about 20-25 minutes. Drain the chestnuts and press them through a fine-mesh sieve to create a smooth puree.
2. 2In a bowl, beat the egg yolks and sugar until light and fluffy. Add the mashed chestnut puree and stir to combine. Gradually whisk in 1 pint (2 cups) of heavy cream. Pour the mixture into the top of a double boiler. Add a pinch of salt. Cook over simmering water, stirring constantly, until the mixture begins to boil. Remove from heat and let cool completely.
3. 3In a separate bowl, combine the halved crystallized cherries, chopped crystallized pineapple, finely cut citron, stoned raisins, and maraschino cordial. Set aside.
4. 4Place the chestnut cream in a freezer for 10 minutes. In a separate bowl, whip the remaining 1 pint (2 cups) of heavy cream with the powdered sugar until stiff peaks form. Gently fold the whipped cream into the partially frozen chestnut cream. Add the fruit mixture and fold until just combined. Pour the mixture into a pudding mold. Pack the mold in a container with rock salt and ice. Freeze for 2 hours, or until firm.