NESSELRODE PIE
Make and share this Nesselrode Pie recipe from Food.com.
Provided by Rainberry Blues
Categories Pie
Time 2h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine gelatin, salt, nutmeg, and 3 tbsp sugar in saucepan.
- In small bowl, whisk egg yolks together with milk.
- Add to gelatin mixture in saucepan.
- Cook and stir over medium-low heat, until mixture is thickened and can coat a spoon.
- Remove from heat.
- Stir in lemon peel and rum.
- Refrigerate for 40 minutes, or until cold but not yet firm.
- Beat eggs whites on high speed until soft peaks form.
- Add 1/4 cup sugar, a little at a time.
- Beat until stiff peaks form and sugar is dissolved.
- Fold gelatin mixture and mixed candied fruit into egg white mixture.
- Fill prepared pie crust with mixture.
- Chill until set, at least 1 hour.
- Garnish with whipped cream and candied pineapple.
Nutrition Facts : Calories 344.5, Fat 21.5, SaturatedFat 9.9, Cholesterol 151.8, Sodium 289.3, Carbohydrate 31.1, Fiber 0.5, Sugar 21.4, Protein 6.9
NESSELRODE PUDDING PIE
Nesselrode pie is one of those recipes that is no longer available in bakeries or restaurants. Count Nesselrode was a 19th-century Russian diplomat who lived and dined quite lavishly. As a result, he had a number of rich dishes dedicated to him by chefs. The most famous is Nesselrode pudding, developed by his head chef Mouy. It consists of cream-enriched custard mixed with chopped chestnuts or chestnut puree, candied fruits, currants, and raisins. This elegant mixture is often frozen, or made into a pie or dessert sauce. Other dishes named after the Count include a game soup and a braised sweetbread dish, but none gained the same fame as the Nesselrode pudding. From Recipe Cottage. Cooking time is chilling time.
Provided by Molly53
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, dissolve the gelatin in the rum and cold water; set aside to soften.
- Scald the cream and milk in a saucepan, taking care not to scorch.
- Remove from heat and set aside to cool slightly.
- In the top of a double boiler, off the heat, whisk together the salt, 2 T of the sugar, and the egg yolks.
- In a steady stream, add the milk and cream to the mixture, stirring constantly.
- Set the top of the double boiler over simmering water and cook, stirring constantly, until the mixture is thick (approximately ten minutes); do not boil.
- Remove from heat and stir in gelatin mixture.
- Set aside.
- In a bowl, beat the egg whites with the remaining 1/4 cup of sugar until stiff peaks form.
- Fold drained Nesselrode fruit sauce gently into the egg whites, then fold the mixture into the reserved gelatin mixture.
- Cover and refrigerate approximately 10 to 20 minutes.
- Turn mixture into a baked pie shell or spoon into 8 parfait glasses.
- Chill until firm or overnight.
- Sprinkle generously with chocolate shavings for garnish, if desired.
Nutrition Facts : Calories 369.8, Fat 27.9, SaturatedFat 14.1, Cholesterol 116.2, Sodium 202.9, Carbohydrate 23.2, Fiber 1, Sugar 9.6, Protein 5.6
NESSELRODE PIE
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 1h
Yield 8 or more servings
Number Of Ingredients 7
Steps:
- Heat the milk in a saucepan and when it is warm, add the gelatin. Stir to dissolve. Bring just to the simmer and remove from the heat.
- Put the egg yolks in a mixing bowl and add one-quarter cup of sugar. Beat until golden yellow and slightly thickened. Add the hot milk mixture, stirring vigorously.
- Pour this liquid into a saucepan and cook, stirring with a wooden spoon, until the custard coats the spoon with a film. The correct temperature on a thermometer is 180 degrees. Immediately pour the mixture into a cold mixing bowl so that it does not cook further. Add the Nesselrode mix and stir. Let cool.
- Beat the egg whites until foamy. Continue beating while gradually adding the remaining one-third cup of sugar. Beat until stiff and fold this into the custard mixture.
- Beat the cream until stiff and fold it into the custard. Pour the mixture into the pie shell. Cover and refrigerate several hours or overnight until set.
CHARLOTTE NESSELRODE
Provided by Craig Claiborne And Pierre Franey
Categories sauces and gravies, times classics, dessert
Time 35m
Yield 12 or more servings
Number Of Ingredients 9
Steps:
- Put the milk in a heavy saucepan and bring to a simmer.
- Combine the gelatin and Cognac, kirsch or rum. Stir until softened.
- Combine the egg yolks and sugar in a heavy saucepan and beat until light and lemon-colored. Gradually add the hot milk, stirring vigorously with a wire whisk.
- Bring the mixture to a bare simmer, stirring constantly with a wooden spoon. Do not let the sauce boil or it will curdle. Cook until the mixture has a custardlike consistency and coats the sides of the spoon. Add the gelatin mixture and stir until dissolved. Put the sauce through a fine sieve, pressing to extract all the liquid from any solid. Add the Nesselrode mix and let stand until thoroughly cooled.
- Beat the cream until stiff and fold it into the custard.
- Rub the bottom and sides of a 12-cup mold with a very thin coating of butter. Line the bottom and sides with the ladyfingers. To do this, separate the ''double'' ladyfingers. Arrange enough of them in a petal-like, symmetrical arrangement over the bottom, cutting them to fit. Remember to place them smooth surface down so that when the charlotte is unmolded, this surface will appear on top. Line the sides of the mold with ladyfingers, smooth surface against the side of the mold. Arrange the ladyfingers close together and trim each ladyfinger as necessary so that it fits neatly, top and bottom.
- Add the custard mixture and place in the refrigerator. Chill several hours or overnight, until the custard is set.
- When ready to serve, dip the mold in hot water and remove immediately. A damp, hot cloth should also be used on the mold to help loosen it. Unmold and serve.
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