How to Prepare This Festive Chestnut Dessert: The Complete Method
The holiday, frozen chestnut-based pudding has its origins with the great 19th-century chef the chef Carême, though he conceded the fact that the luxurious invention was the work of Monsieur Mony, chef to a Russian diplomat Nesselrode. It was accompanied by hot, boozy custard, although it is just enough as it is. It forms a fabulous holiday centerpiece.
Prep 15 min
Soak Overnight
Cook 20 min
Freeze 2 hr+
Serves 6
125g currants, or alternatively raisins or even sultanas
50g fine chopped candied peel, minced
75ml maraschino liqueur, or another fortified wine you prefer (see step 2)
1 vanilla pod, halved lengthwise, or alternatively 1 tsp vanilla essence
600ml heavy cream
4 egg yolks
50g fine sugar
45g slivered almonds
125g pre-cooked peeled chestnuts, or chestnut paste
1 About the Fruit
Place the dried fruit and peel into a mixing bowl. The historic recipe is reported to have used a mix of currants and raisins (however other dried grapes, or even any chopped dried fruit you like, will work), in addition to candied citron, the rind from a specific type of citrus. This is available online, similar to other candied citrus peels that prove much better than those unpleasant chunks available at shops.
2 And a Note on the Spirit
Pour in the chosen spirit: maraschino, an Italian cherry spirit, serves as the traditional selection, but alternate versions use an orange triple sec, brandy and noyau, an almond-tasting spirit made from apricot kernels, or a combination of maraschino combined with dark rum. Madeira, sherry, port, and so on, would surely be good, also. Marinate the fruit for a few hours, or overnight.
3 Infuse the Cream
About an hour before you begin, slit the vanilla bean lengthwise then take a sharp knife to scrape out the vanilla caviar. Transfer these along with the scraped pod in a small pan with the cream, heat gently to the point of a gentle simmer, and then switch off the flame and let it to infuse. (Should you use extract, stir in and use at once.)
4 Combine the Caster Sugar and Yolks
Place the four yolks in a bowl that can withstand heat by the cooker (reserve and freeze the remaining whites to use in drinks or baked goods). Carefully warm up the infused cream until it returns to a gentle simmer. In the meantime, mix the sugar together with the egg yolks (for those with a notably sweet tooth, you may wish to raise the amount of sugar to 75g).
5 Incorporate the Simmering Cream
Remove the vanilla pod from the hot cream, next vigorously whisk the warm, infused cream into the egg yolk bowl. Tip back into the saucepan, place it upon a gentle heat and stir, mixing continuously, till the mixture is just thick enough that a clear line remains across it on the back of a wooden spoon. Put the pan into a basin filled with cold water to cool.
6 Blitz the Chestnuts
Meanwhile, lightly cook the almonds in a dry frying pan until golden. Should you use peeled chestnuts, pulse them using a food processor, or crush into a fine powder with a mortar and pestle.
Drain the soaked fruit, mix the alcohol to the chestnut powder and blend again until uniform mixture (if necessary, incorporate a bit of the egg mixture to thin it out). When using chestnut puree, gently fold in the spirit.
7 Make the Ice Cream
Put the boozy chestnut paste in a sizeable mixing bowl, then bit by bit whisk in the cooled custard till well combined. Churn in an ice-cream maker until fairly thick state. As an option, pour to a robust freezer-proof box, place a cover on and chill for an hour, after which employ an electric whisk or a spoon to beat. Repeat about every 30 minutes until it is thickened and almost set.
8 Gently Mix in the Drained Fruit and Toasted Almonds
Once the ice-cream reaches a semi-solid state, fold the soaked and drained fruit and almonds into it till thoroughly incorporated. Cover the inside of an approximately two-pint bowl or baking tin with film wrap then spoon the mixture inside (alternatively, use a buttered fancy mould).
Pack solid and cover by folding the clingfilm over the surface to seal.
