Nusselrode Recipe

3 chestnuts, cooked and broken into small pieces
maraschino syrup
3 cups milk
1/2 teaspoon salt
1 1/2 cup sugar
5 egg yolks
2 cups heavy cream, whipped
1/4 cup pineapple juice
1 1/2 cups chestnuts, cooked, pressed through a seive
1/2 cup chopped candied fruit
1/4 cup seedless raisins

Soak broken chestnut pieces overnight in maraschino syrup. Scald milk in top of a double boiler. Beat salt, sugar and egg yolks together and add milk gradually, stirring constantly. Return to double boiler and cook until thickened, stirring constantly. Strain, cool and add whipped cream, pineapple juice and chestnut purée. Turn half of mixture and mold or freezing tray of refrigerator. To the remaining half of mixture, add candied fruit, raisins and broken chestnut pieces. Fill top half of mold with this mixture and freeze. When the firm unmold and serve with whipped cream flavored with maraschino syrup and small pieces of cooked chestnuts. This Nusselrode Recipe serves eight.

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