Nesserode Pudding from The Great Ice Cream Book by Jon Croft
Soak the chopped marinade ingredients in the liquor. Soften the purée and place in Kenwood bowl with egg yolks and castor sugar. Whisk until a firm mixture is obtained. Add the cornflour and whisk...
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Ingredients
- 2 oz. (50 g.) cornflour
- 5 fl.oz. (150 ml.) milk
- 3 egg yolks
- 4 oz. (125 g.) castor sugar
- small tin chestnut purée
- brandy or Grand Marnier (or both)
- 2 oz. (50 g.) glace cherries
- zest 1 lemon
- 2 oz. (50 g.) hazelnuts
- 2 oz. (50 g.) pistachio nuts
- 3 oz. (75 g.) Menier chocolate
- 5 fl.oz. (150 ml.) double cream
- zest 1 orange
- 2 oz. (50 g.) mixed peel
- 1 bottle pure pineapple juice
- 2 drops vanilla essence
- 2 leaves gelatine, softened in cold water
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