Mastering the Art of Create This Festive Chestnut Dessert: The Complete Method
The celebratory, frozen chestnut puree pudding has its origins with the renowned 19th-century culinary master Antonin Carême, who conceded the fact that the decadent invention actually was that of Monsieur Mony, chef for a Russian diplomat Count Nesselrode. Originally, it was accompanied by a hot, spirit-laced sauce, but many find it just enough as it is. It makes a wonderful Yuletide centrepiece.
Prep 15 min
Soak Overnight
Cook 20 min
Freeze 2 hr+
Serves 6
125g currants, or alternatively raisins or sultanas
50g good-quality chopped candied peel, finely chopped
75ml maraschino liqueur, or other fortified wine of your choice (details below)
1 vanilla bean, split, or alternatively 1 tsp pure vanilla extract
600ml whipping cream
4 egg yolks
50g caster sugar
45g slivered almonds
125g vacuum-packed chestnuts, or chestnut paste
1 A Note on the Fruit
Put the fruit and candied peel in a small basin. The original formula called for used currants along with raisins (although other vine fruit, or any other minced dried fruit of your choice, is suitable), as well as candied citron, the peel of a specific type of citrus. Citron is found on the internet, similar to other glacé fruits which are much better than those chewy, greasy nubs found in grocery stores.
2 And a Note on the Spirit
Mix in the alcohol: maraschino, an Italian cherry-flavored liqueur, is the original choice, though variations employ triple sec, cognac and noyau, a nutty liqueur derived from apricot stones, or a blend of the cherry liqueur with full-bodied rum. Madeira wine, sherry, port, and so on, are certainly suitable, as well. Marinate the dried fruit mixture for a couple of hours, or overnight.
3 Flavor the Heavy Cream
An hour or so prior to starting, cut the vanilla pod down its length then take the tip of a knife to scrape out the tiny seeds. Place these seeds and the empty pod to a pot along with the whipping cream, heat over low heat until it reaches a light boil, after which turn off the stove and let it to infuse. (If using vanilla extract, add it and use immediately.)
4 Whisk the Sugar and Egg Yolks
Put the egg yolks in a heatproof bowl by the cooker (set aside and freeze the remaining whites for cocktails or baked goods). Slowly heat again the cream to reach a simmer. Meanwhile, mix the caster sugar into the yolks (if you have a notably sweet tooth, you might want to raise the measure of caster sugar to seventy-five grams).
5 Pour in the Warm Cream
Take out the vanilla pod from the cream, next gradually whisk the warm, infused cream into the beaten yolks. Transfer back into the saucepan, put it over a gentle heat and cook, mixing continuously, to the point where the mixture reaches a coating consistency that a clear line remains on it on the underside of the spoon. Set the saucepan in a sink of cold water to cool.
6 Process the Chestnuts
In the meantime, brown the almonds over dry heat until they become golden. Should you use whole cooked chestnuts, pulse them using a food processor, or pound into a fine powder in a mortar.
Drain the fruit, pour the alcohol into the blitzed chestnuts and blend again until creamy mixture (if need be, incorporate a small amount of the custard to thin it out). For those using pre-made chestnut puree, simply mix in the alcohol.
7 Prepare the Ice-Cream
Transfer the chestnut mixture in a sizeable mixing bowl, and then bit by bit whisk into it the vanilla custard until thoroughly mixed. Churn in an ice-cream maker until it reaches a quite thick state. Alternatively, spoon into a solid container suitable for freezing, seal with a lid and freeze for about 60 minutes, after which take electric beaters or a wooden spoon to beat. Carry out this step approximately every half an hour till thickened and almost set.
8 Fold in the Fruit and Nuts
After the frozen mixture reaches a semi-solid state, carefully stir the drained fruit and toasted almonds with it so that they are well distributed. Cover the inside of an approximately two-pint mould or bread tin with clingfilm and carefully transfer the pudding base into the mould (alternatively, use a buttered specialty tin).
Compact the mixture then fold over the clingfilm across the top to enclose.
