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    Nesselrode Pudding


    Source of Recipe


    Southern

    List of Ingredients




    2 eggs, separated
    1/2 C sugar
    1 3/4 C chilled heavy cream
    1/3 C sifted confectioners sugar
    1 1/4 tsp vanilla extract
    1/8 tsp salt
    10 oz chestnut puree, slightly sweetened

    Recipe



    Beat egg yolks with sugar until thick and lemon colored. Set aside.
    Beat cream until it piles softly. Beat in the confectioners sugar. Add extract with final few strokes.
    Using bowl and beater, beat egg whites until stiff peaks form.
    Blend chestnut puree into egg whites, spread with the whipped cream and egg whites and gently fold together.
    Turn into a 1 1/2 quart mold or refrigerator trays. Freeze for 12 hours until firm. Garnish with nut and cherry halves if desired.

 

 

 

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