"This festive, frozen chestnut puree dessert is often credited to the great 19th-century chef Antonin Careme, even though the man himself conceded that this luxurious creation was that of Monsieur Mony, chef to the Russian diplomat Count Nesselrode (albeit, he observed somewhat peevishly, inspired by one of his own chestnut puddings). It was originally served with hot, boozy custard though I think it's just enough as it is and it makes a fabulous Christmas centrepiece,"
"And a note on the booze Add the alcohol: maraschino, an Italian sour cherry liqueur, is the original choice, but Claire Macdonald uses an orange triple sec, Victorian ice queen Agnes B Marshall brandy and noyaux, an almond-flavoured liqueur made from apricot kernels, and Regula Ysewijn mixes maraschino with dark rum. Madeira, sherry, port, etc, would surely be good, too. Soak the fruit for a few hours, or overnight."
"1 A note on the dried fruit Put the fruit and peel in a bowl. Mony's recipe is reported to have contained currants and raisins (though other vine fruit, or indeed any chopped dried fruit you prefer, will work), as well as candied citron, the peel of a mild, thick-skinned citrus, which is available online, as are other candied peels that are far nicer than those chewy, greasy nubs sold in supermarkets."
Festive frozen chestnut-puree dessert credited to Antonin Careme but attributed to Monsieur Mony, chef to Count Nesselrode. Traditionally served with hot boozy custard, it is also served as is and makes a Christmas centrepiece. Preparation includes soaking dried fruit and candied peel in sweet alcohol for hours or overnight. Vanilla-infused cream is prepared by simmering cream with a split vanilla pod and allowing it to infuse. Ingredients include whipping cream, egg yolks, caster sugar, flaked almonds, whole peeled chestnuts or unsweetened chestnut puree, currants or raisins, candied peel and maraschino or another sweet liqueur. Recipe serves six.
Read at www.theguardian.com
Unable to calculate read time
Collection
[
|
...
]