Pudding à la nesselrode

Method

1. Pound the chestnuts then mix in 2 tablespoons of the vanilla sugar syrup.

2. Press the chestnuts through a sieve into a large, heatproof bowl, then mix with the remaining syrup.

3. Add in the double cream and egg yolks.

4. Suspend the bowl over a pan of simmering water over a gentle heat and heat through, stirring constantly. Remove from direct heat just as the mixture begins to boil.

5. Pass the mixture through a sieve again and set aside to cool.

6. Once cool mix in the Maraschino brandy, cool and refrigerate overnight.

7. Meanwhile, place the lemon peel, currants and raisins in a bowl. Add in enough Maraschino brandy to just cover the mixture and set aside to marinate for at least 8 hours.

8. Add the marinated fruit to the chilled chestnut mixture.

9. Whip the cream until fluffy. In a separate bowl, whisk the egg whites until stiff peaks form.

10. Fold the whipped cream and beaten egg white into the chestnut mixture.

11. Pour into a mould and put in the freezer until set.

12. Carefully turn out from the mould on to a serving plate. Decorate with candied peel and whipped cream and serve.