| How To Cook: |
|
|
1. Soak the currants and raisins in the rum for at least 15 minutes, then drain and reserve the rum and the fruit separately. 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. Continue to beat until the yolks are thick and fall slowly back into the bowl in a ribbon when the beater is lifted up.
|
2. Heat 2 cups of the cream in a small saucepan until small bubbles begin to form around the edge of the pan. Slowly beat the hot cream into the egg yolk mixture, then return to the pan.
|
|
3. Cook over moderate heat, stirring constantly, until the mixture thickens enough to coat a spoon lightly. Do not let the mixture come near a boil or it will curdle. Remove from the heat and stir in the chestnut puree, rum, vanilla, currants and raisins. Chill for about ½ hour.
|
4. Whip the remaining cup of chilled cream until it thickens slightly, 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.
|
|
5. Fold it into the Nesselrode mixture with a rubber spatula, making sure the two are well combined. Brush a 1½-quart mold, preferably a charlotte mold, with the teaspoon of oil.
|
6. Invert to drain any excess oil, then fill the mold with the Nesselrode mixture. Cover the top of the mold securely with foil and freeze the pudding for at least 6 hours until firm.
|
|
7. To unmold, run a knife around the inside edge of the mold, dip the bottom briefly in hot water and wipe it dry. Place a chilled serving platter on top of the mold, invert and rap it once on the table to dislodge it.
|
|
8. GARNISH: Fit a pastry bag with a small star tip, fill the bag with the whipped cream, and pipe rosettes on the top and a decorative border around the bottom of the pudding. Place a small candied chestnut on each rosette.
|
