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.
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.
Time 35m Yield 10 servings Number Of Ingredients 13 Steps:
Prepare the nut crust and set aside. Macerate orange and ginger in 3 tablespoons orange liqueur and soak the raisins and currants in hot water to cover while preparing pie. Beat eggs at medium speed for seven minutes, then beat in 1/4 cup sugar until very thick. Beat in remaining sugar. Sprinkle gelatin over cold water and dissolve over hot water. Watch carefully. Cool. Carefully stir gelatin mixture into egg mixture and refrigerate while beating cream. Process chestnut puree with 1/2 cup cream. Fold into egg mixture with macerated fruit and drained raisins and currants. Beat 1 1/2 cups cream until soft peaks form. Fold into egg mixture. Spoon into prepared pie shell and chill for several hours. When ready to serve, beat remaining 1 cup cream to form soft peaks. Fold in remaining 1 tablespoon of liqueur, if desired, and use to decorate top of pie. Sprinkle shaved chocolate over whipped cream.
Time P1DT20m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Dice glacéed and candied fruits into bits and mix into the Marsala. Wash the currants and sultanas and soak them in warm water; when it’s time to use them drain them well and dry them thoroughly in a clean dish towel or paper towels. In a heavy bottomed saucepan, heat the milk slowly until it nears boiling (watch carefully or it will scorch). Separate the eggs and discard whites or save them for another recipe. Place the yolks in a bowl and add the sugar, beating vigorously until the mixture is light and frothy. Whisk hot milk into the egg/sugar mixture in the bowl, then return the contents of the bowl to the saucepan. Reduce heat and stir constantly until the custard thickens. Strain the custard through a sieve. Whisk the chestnut puree, Maraschino liqueur and the custard together well; add the candied fruits, currants and sultanas. Whip the cream until it is very stiff, and fold it carefully into the mixture. Pour it into a charlotte mold lined with cling wrap. Cover tightly with foil and freeze for 24 hours.
More about “nesselrode pudding pie recipes”
Time 10m Number Of Ingredients 5 Steps:
- Mix dry pudding mix with crushed pineapple.
- Whip in Cool Whip & softened cream cheese (optional).
- Pour into baked pie shell. Refrigerate until set.
