Nesselrode Cream Pie
A recipe restored at the request of a relative who was longing for missed her childhood tastes in New York. Thus was not a simple experiment but rather a successful one. She was pleased. While looking for information about this cake I have never heard of, I discovered some interesting stuff. There is a real story behind the name "Nesselrode".
Count Karl Nesselrode was a and Russian diplomat who served in Paris in the mid-19th century. He saw himself as patron of the culinary arts and a number of dishes were named after him prepared by the Parisian chef Monsieur Moi. This recipe survived more than the others and was very popular in New York until the middle of the last century.
Make a fully-baked pie shell
(a recipe for the paste, see the Sutana mini tart here)
Bake the in shell the 26 cm pie tin (a tart tin is not deep enough)
4 eggs separated
1 teaspoon gelatin
1 tablespoon water
3 tablespoons rum or Marsala
125 g liquid (milk / cream / half-half)
3 tablespoons conflator (corn starch)
A pinch of salt
90 g sugar
280 g Chestnuts cooked and crushed
50 g whipped cream for decoration
20 g chocolate vermicelli or shavings for decoration
40 g mixture of raisins, and dried blueberries
60 g fruits and candied citrus peel for decoration (optional)
Preparation of the cream:
Boil liquid and sugar (leave half a cup aside)
Whisk yolks cornstarch into the half cup uncooked liquid.
Add a little of the boiling liquid and mix quickly
Return the mixture back to the pot, and cook while stirring until it thickens.
Add the dried fruit.
Add the gelatin that (Previously soaked in Rum and water)
stir the mixture until cooled (In a mixer on low speed).
Add chestnut paste.
whip the egg whites with 1 tablespoon sugar and fold in the mixture
Pour into the bottom of the baked pie shell cool for a few hours
After setting it can be decorated with whipped cream, and chocolate vermicelli or shaving.
I found it much too sweet, but I also know better than to argue with childhood tastes