Mastering the Art of Create This Festive Chestnut Dessert: The Recipe
The holiday, frozen sweet chestnut pudding frequently attributed to the famous nineteenth-century chef Antonin Carême, though he acknowledged the fact that the luxurious invention was that of Monsieur Mony, chef for the Russian diplomat Nesselrode. Traditionally, it was served with a hot, spirit-laced sauce, although it's perfect as it is. It makes a wonderful Yuletide focal point.
Prep 15 min
Soak Overnight
Cook 20 min
Freeze 2 hr+
Serves 6
125g currants, or alternatively raisins or even sultanas
50g fine candied citrus peel, finely chopped
75ml maraschino liqueur, or another sweet alcohol of your choice (details below)
1 vanilla bean, split, or alternatively 1 tsp vanilla essence
600ml heavy cream
4 egg yolks
50g superfine sugar
45g almond flakes
125g whole peeled cooked chestnuts, or chestnut paste
1 About the Fruit
Transfer the dried fruit and candied peel in a small basin. The original recipe reportedly included contained currants and raisins (though other dried grapes, or even any minced dried fruit of your choice, can be used), in addition to candied citron, the rind from a specific type of citrus. Specialty peel is found on the internet, as are many other glacé fruits that are much better to those unpleasant chunks found in grocery stores.
2 And a Note on the Spirit
Mix in the chosen spirit: maraschino, a classic Italian cherry-flavored liqueur, serves as the traditional selection, however alternate versions use an orange triple sec, cognac and noyau, an almond-flavoured spirit derived from apricot kernels, or a combination of maraschino combined with dark rum. Madeira, sherry, port, etc, would also be fine, too. Soak the dried fruit mixture for a couple of hours, or for the night.
3 Infuse the Cream
About an hour before you begin, cut the vanilla bean along its side and employ a sharp knife to remove the vanilla caviar. Put these seeds and the empty pod to a small pan with the whipping cream, warm slowly just to a gentle simmer, then switch off the flame and let it to infuse. (In case of using vanilla extract, mix in and use immediately.)
4 Combine the Sugar and Egg Yolks
Put the four yolks in a mixing bowl by the cooker (freeze the whites for drinks or baked goods). Carefully heat again the cream until it returns to a near-boil. Meanwhile, beat the caster sugar together with the yolks (for those with a notably sweet tooth, consider to add more the amount of caster sugar to 75g).
5 Add the Warm Cream
Take out the vanilla pod from within the hot cream, then gradually whisk the hot cream into the bowl with the egg yolk bowl. Pour into the pot, put it over a gentle heat and cook, whisking all the while, till the custard is just thick enough that a visible trail remains across it on the back of a spatula. Place the saucepan in a bowl of cold water for cooling.
6 Blitz the Cooked Chestnuts
At this stage, toast the almonds in a dry frying pan till golden brown. Should you use peeled chestnuts, process them in a food processor, or crush to a crumb using a pestle.
Strain off the fruit, pour the liqueur into the chestnut powder and whizz again till creamy puree (if necessary, mix in a little of the custard to thin it out). When using chestnut puree, gently fold in the alcohol.
7 Prepare the Ice Cream
Transfer the creamy chestnut puree in a large bowl, then bit by bit whisk into it the cooled custard until thoroughly mixed. Churn in an ice cream churner until quite thick consistency. Alternatively, pour to a robust freezer-safe tub, seal with a lid and place in the freezer for about 60 minutes, then employ electric beaters or a sturdy spatula to stir vigorously. Repeat about every 30 minutes until it is thick and semi-set.
8 Gently Mix in the Drained Fruit and Nuts
Once the frozen mixture has thickened and is partially frozen, carefully stir the fruit and nuts with it until thoroughly incorporated. Line a two-pint mould or loaf tin with clingfilm and spoon the pudding base into it (alternatively, use a well-greased decorative mould).
Pack solid and fold the film over the top to enclose.