Charlotte Nesselrode Food

CHARLOTTE NESSELRODE

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.

NESSELRODE SAUCE

Steps:

• Place all ingredients in a saucepan.
• Heat over medium heat, stirring constantly, until the pineapple is cooked through and the sauce is thick and syrupy (about 5- 10 minutes).
• Store sauce in a covered container in the refrigerator for up to a week (if it lasts that long).

NESSELRODE PUDDING ( CHESTNUT PUDDING)

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.