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 PIE
Make and share this Nesselrode Pie recipe from Food.com.
Provided by Rainberry Blues
Categories Pie
Time 2h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine gelatin, salt, nutmeg, and 3 tbsp sugar in saucepan.
- In small bowl, whisk egg yolks together with milk.
- Add to gelatin mixture in saucepan.
- Cook and stir over medium-low heat, until mixture is thickened and can coat a spoon.
- Remove from heat.
- Stir in lemon peel and rum.
- Refrigerate for 40 minutes, or until cold but not yet firm.
- Beat eggs whites on high speed until soft peaks form.
- Add 1/4 cup sugar, a little at a time.
- Beat until stiff peaks form and sugar is dissolved.
- Fold gelatin mixture and mixed candied fruit into egg white mixture.
- Fill prepared pie crust with mixture.
- Chill until set, at least 1 hour.
- Garnish with whipped cream and candied pineapple.
Nutrition Facts : Calories 344.5, Fat 21.5, SaturatedFat 9.9, Cholesterol 151.8, Sodium 289.3, Carbohydrate 31.1, Fiber 0.5, Sugar 21.4, Protein 6.9
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
A RICHNESS TO RIVAL TIRAMISU NESSELRODE PIE
Provided by The New York Times
Categories project, dessert
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.
Nutrition Facts : @context http, Calories 432, UnsaturatedFat 10 grams, Carbohydrate 37 grams, Fat 29 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 17 grams, Sodium 71 milligrams, Sugar 29 grams, TransFat 0 grams
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