Pudding Nesselrode (Iced Chestnut and Candied-Fruit Pudding)

Ingredients

• litre crème anglaise, not set with gelatine
• grammes fine chestnut purée
• grammes, in roughly equal quantity, of: Smyrna and Corinth raisins swelled in warm water, orange peel and candied cherries cut in dice
• sweetened Madeira, for macerating the fruit
• whipped cream, in the same proportions as for the Bavarois
• maraschino
• white paper, for lining the mould
• butter, for sealing the lid
• ice and salt
• glazed chestnuts, or balls of chestnut purée glazed with chocolate

Instructions

1. Macerate the raisins, diced orange peel and candied cherries beforehand in sweetened Madeira.
2. Add to the litre of crème anglaise (not set with gelatine) the 250 grammes of fine chestnut purée and the 125 grammes of macerated fruits.
3. Add whipped cream in the same proportions as for the Bavarois and flavour with maraschino.
4. Line the bottom and sides of a Charlotte mould with white paper and pour in the composition.
5. Close hermetically, seal the join of the lid with a cord of butter, pack firmly with ice and salt and let it set.
6. At the moment of serving, turn out onto a napkin and remove the paper.
7. Surround the base with a crown of fine glazed chestnuts, or of balls of chestnut purée glazed with chocolate.