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Ruth Epstein’s Nesselrode Pudding/pie

  • on April 27, 2009
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Ingrients & Directions


1 tb Unflavored gelatin (1
-envelope)
3 tb Dark rum
1 tb Cold water
1 & 1/2 c heavy (whipping)
-cream
1/2 c Milk
1 pn Salt
1/4 c Plus 2 T sugar
2 Eggs; separated
2 c Nesselrode; drained (recipe
-preceeds)
1 Baked 9″ pie shell
1 oz Grated semisweet chocolate
-for garnish

In a small bowl, dissolve the gelatin in the rum and cold water; set
aside to soften. In a saucepan, scald the cream and milk. Remove from
heat & set aside to cool slightly.
In the top of a double boiler, off the heat, whisk together the salt, 2 T
of the sugar, and the egg yolks. In a steady stream, add the milk and
cream to the mixture, stirring constantly. Set the top of the double
boiler over simmering water and cook, stirring constantly, until the
mixture is thick, 10 min. Do not oil. Remove from heat and stir in
gelatin mixture. Set aside.
In a bowl, beat the egg whites w/remaining 1/4 c sugar until stiff peaks
form. Fold Nesselrode into the egg whites, then fold the mixture into the
reserved gelatin mixture. Cover and refrigerate for 5 min.
Turn mixture into pie shell or spoon into 8 parfait glasses. Chill
until firm. Garnish w/chocolate shavings.

Yields
1 Servings

Article Categories:
Pies

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