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.
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 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 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
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
NESSELRODE PIE
Steps:
- For crumb crust: Process sugar and crumbs in food processor. Melt butter, combine with sugar and crumbs. Press into a 9 inch pie plate until firm (I use the bottom of a glass to press it in.) Bake at 325 degrees for about 15 minutes, let cool. For the filling: Pour rum over the fruits, let macerate for at least one hour. Bring ¾ c. cream to a simmer. Beat egg yolks with sugar until pale yellow. Whisk in part of the hot cream, then return the eggs to the remainder of the cream and whisk over low heat until the mixture is thickened. Fold in chestnut puree. Meanwhile, sprinkle the gelatin over the cold water in a small bowl. When the gelatin has absorbed the water and the custard is thickened, whisk the gelatin into the cream and eggs mixture. Refrigerate until firm. Break up the firmed custard with some vigorous stirring. Beat the egg whites until stiff and whip the remaining cream. Fold the macerated fruits (with the rum), the whipped cream and the beaten egg whites into the chestnut custard mixture. Pour into the prepared pie shell. Chill until firm, and garnish with curls of chocolate.
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