Make Nesselrode Cream - The Victorian Way
Mrs Crocombe shows how to make a Victorian Christmas favourite and ideal winter dessert- Nesselrode Cream.
Nesselrode is like a blancmange or set cream and is an ideal alrernative to plum pudding.
She includes the recipe and method so you can make it yourself.
Duration/Time: 5:33
INGREDIENTS:
- Lemon - The peel of 1 lemon
- Water - 100ml / 3.5floz / half cup
- Caster Sugar - 200g / 7oz / 1 cup
- Chestnuts - 200g / 7oz (cooked)
- Gelatine - 9 leaves or 3 tbsp powder
- Double cream - 565ml / 20oz / 2 1/2 cups
- Vanilla – essence/extract (or a split pod)
- Candied peel - 60g / 2oz / 1/3 cup chopped
- Cherries - 60g / 2oz / 1/3 cup dried & chopped
METHOD:
Start by greasing your mould with almond oil.
Boil the water with 100g / 3.5 oz / ½ cup of sugar and add the chestnuts.
Reduce by a third. Add the chestnuts, and simmer for 5 mins.
Remove from the heat and allow to cool a little before passing the chestnuts through a sieve. Cool thoroughly.
Soak the gelatine sheets in cold water until soft.
Put half of the cream in a pan with the rest of the sugar (reserving 1 heaped tbsp for later), as well as the vanilla and the lemon peel.
Bring to a low simmer. Add the gelatine sheets, having squeezed out the water, and mix.
Simmer for 5 mins to infuse the flavours and strain into a jug.
Whip the remaining cream with the reserved tablespoon of sugar until you obtain soft peaks.
Put the chestnut puree into a cold bowl, add your infused cream and gelatine mixture and mix well.
Now fold in your whipped cream, and finally your dried cherries and peel.
Pour the mixture into your mould and set in the fridge for at least 6 hours before turning out.