How to Prepare This Festive Chestnut Dessert: The Step-by-Step Guide
The festive, frozen chestnut puree dessert is often credited to the famous 1800s chef Antonin Carême, though he acknowledged the fact that this luxurious invention originated as that of Chef Mony, chef for the Russian diplomat Nesselrode. Originally, it was served with hot, boozy custard, although many find it perfect as it is. It forms a wonderful Christmas focal point.
Prep 15 min
Soak Overnight
Cook 20 min
Freeze 2 hr+
Serves 6
125g Zante currants, or alternatively dried grapes or even sultanas
50g fine candied citrus peel, diced small
75ml maraschino, or another sweet liqueur you like (see step 2)
1 vanilla pod, cut open, or 1 tsp vanilla essence
600ml whipping cream
4 egg yolks
50g fine sugar
45g slivered almonds
125g pre-cooked peeled chestnuts, or plain chestnut puree
1 A Note on the Fruit
Place the fruit and candied peel into a mixing bowl. The historic recipe reportedly included used currants along with raisins (however other vine fruit, or even any other chopped dried fruit you prefer, will work), as well as candied citron peel, the skin of a mild, thick-skinned citrus. Specialty peel is available online, just like many other glacé fruits that prove far nicer than the typical chewy, greasy nubs found in grocery stores.
2 Regarding the Spirit
Pour in the chosen spirit: maraschino liqueur, an Italian cherry-flavored liqueur, is the historic option, however variations employ orange liqueur, brandy and noyaux, an almond-tasting liqueur using apricot kernels, or a mix of maraschino and dark rum. Madeira, sherry, port, and so on, would also be suitable, also. Steep the dried fruit mixture for a couple of hours, or leave overnight.
3 Steep the Heavy Cream
About an hour before you begin, slit the vanilla pod lengthwise and employ a sharp knife to scrape out the seeds. Place these along with the scraped pod into a small pan along with the cream, heat over low heat just to a simmer, then remove from the stove and let it to steep. (In case of using vanilla extract, stir in using it at once.)
4 Combine the Caster Sugar and Yolks
Put the four yolks into a bowl that can withstand heat close to the stove (reserve and freeze the egg whites for making cocktails or meringues). Slowly warm up the cream until it returns to a near-boil. Meanwhile, beat the sugar with the egg yolks (if you have a preference for sweeter desserts, consider to raise the measure of sugar to seventy-five grams).
5 Add the Hot Cream
Take out the vanilla bean pod from within the cream, next gradually whisk the hot cream with the yolk and sugar mixture. Pour back into the saucepan, place it over a medium-low flame and stir, mixing continuously, until the mix is just thick enough so that a visible trail can be drawn across it on the reverse of the spoon. Put the pan in a sink filled with cold water for cooling.
6 Blitz the Chestnuts
Meanwhile, brown the flaked almonds in a dry frying pan until they become golden brown. If using whole cooked chestnuts, process them in a blender, or grind to a crumb using a pestle.
Drain the fruit, add the reserved soaking alcohol to the chestnut powder and blend again until it forms a creamy mixture (if need be, incorporate a bit of the custard to thin it out). When using chestnut paste, gently fold with the alcohol.
7 Create the Ice-Cream
Spoon the chestnut mixture within a sizeable mixing bowl, and then bit by bit whisk in the vanilla custard till thoroughly mixed. Churn in an ice cream churner until it reaches a semi-solid consistency. If you don't have a machine, transfer in a robust container suitable for freezing, cover and freeze for about 60 minutes, after which use an electric whisk or a sturdy spatula to stir vigorously. Do this again roughly every half an hour till thickened and almost set.
8 Incorporate the Drained Fruit and Nuts
Once the ice-cream has thickened and is partially frozen, carefully stir the drained fruit and almonds into it till evenly dispersed. Line an approximately two-pint bowl or loaf tin with plastic wrap then spoon the ice-cream into it (alternatively, use a well-greased specialty tin).
Pack solid and fold the plastic wrap over the top to enclose.
