Ingredients
- 1/2 cup currants
- 1/4 raisins
- 1/2 cup dark rum
- 4 egg yolks
- 1 cup sugar
- 3 cups heavy cream
- An 8 3/4 ounce can unsweetened chestnut puree
- 1 teaspoon vanilla
- 1 teaspoon vegetable oil
Preparation
Step 1
1. Soak the currants and raisins in the rum for at least 15 minutes, then drain and reserve the rum and the fruit separately.
2. Beat the egg yolks with a whisk or a rotary or electric beater for about a minute, then beat in all but 3 tablespoons of the cup of sugar.
3. Continue to beat until the yolks are thick and fall slowly back into the bowl in a ribbon when the beater is lifted up.
4. Heat 2 cups of the cream in a small saucepan until small bubbles begin to form around the edge of the pan.
5. Slowly beat the hot cream into the egg yolk mixture, then return to the pan.
Cook over moderate heat, stirring constantly, until the mixture tickens enough to coat a spoon lightly. Do not let the mixture come near a boil or it will curdle.
6. Remove from the heat and stir in the chestnut puree, rum, vanilla, currants and raisins.
Chill for about 1/2 hour.
7. Whip the remaining cup of chilled cream until it thickens slighly then add the reserved 3 tablespoons of sugar and whip until the cream forms firm peaks on the beater when it is lifted out of the bowl.
8. Fold it into the Nesse Irode mixture with a rubber spatula, making sure the two are well combines.
9. Brush a 1 1/2 guart mold, preferably a charlotte mold, with the teaspoon of oil.
10. Invert to drain any excess oil, then fill the mold with the Nesselrode mix.
11. Cover the top of the mold securely with foil and freeze the pudding for at least 6 hours until firm.
Un mold. Garnish with 1/2 cup heavy cream whipped with 1 tablespoon confectioners' sugar.
Top with candied chestnuts or shavings, or shavings of chocolate.