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Nesselrode Pudding




  • 5 ounces chestnuts in syrup
  • Syrup and water to make 3/4 cup
  • 1/4 cup granulated sugar
  • 3 egg yolks, beaten
  • 1 tablespoon unflavored gelatine
  • 3 tablespoons cold water
  • 2 ounces candied cherries
  • 1 pineapple ring
  • 3/4 cup ground toasted almonds
  • 2 tablespoons sliced citron
  • Slivered angelica
  • 1 tablespoon vanilla extract
  • 2 teaspoons almond extract
  • 3 tablespoons Jamaican rum
  • 1 1/2 cups cream, whipped

Rum Cream Sauce

  • 1 tablespoon butter
  • 1 tablespoon flour
  • 3 tablespoons light brown sugar
  • 2/3 cup rich milk
  • 2 egg yolks, beaten
  • 1 teaspoon pistachio or almond extract
  • 2 tablespoons Jamaican rum
  • 1/2 cup cream, whipped
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  1. Pudding: Drain chestnuts. Measure syrup and add enough water to make 3/4 cup. Add syrup and water to sugar and simmer for 5 minutes.
  2. Beat egg yolks and add slowly to syrup and cook a few seconds over hot water. Add the gelatine which has soaked 4 minutes in the cold water and stir until dissolved.
  3. Mash chestnuts through a sieve and add to gelatine mixture when it is cold, with all the other fruits, sliced thin, extracts, and rum, and then fold in the whipped cream.
  4. Put into a greased 8-inch melon mold and chill several hours.
  5. The angelica, sliced thin, may be saved to decorate the mold.
  6. Serve with Rum Cream Sauce.
  7. Rum Cream Sauce: Melt butter in a saucepan, stirring in the flour until smooth. Slowly add sugar and milk and cook 2 minutes. Pour the mixture slowly over thickly beaten yolks, return to the pan, and cook a few seconds until it thickens. When cold, add the flavorings and whipped cream. Serve over the pudding.


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