NESSELRODE MIX
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 1h
Yield About two cups
Number Of Ingredients 3
Steps:
- Combine all the ingredients in a mixing bowl. Let stand an hour or longer before using.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 0 grams, Carbohydrate 83 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 85 milligrams, Sugar 80 grams
EASY NESSELRODE PIE*
Steps:
- 1. Mix dry pudding mix with crushed pineapple.
- 2. Whip in Cool Whip & softened cream cheese (optional).
- 3. Pour into baked pie shell. Refrigerate until set.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
NESSELRODE SAUCE
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. This dessert sauce just lovely over ice cream or vanilla cake.
Provided by Molly53
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
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).
Nutrition Facts : Calories 104.8, Fat 0.1, Sodium 12.2, Carbohydrate 19.2, Fiber 0.8, Sugar 17.3, Protein 0.3
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.
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
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