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The celebratory, frozen chestnut puree pudding is often credited to the great nineteenth-century chef Antonin Carême, who admitted that this decadent creation was the work of Monsieur Mony, cook to the diplomat Count Nesselrode. Traditionally, it was accompanied by a hot, spirit-laced sauce, but it's perfect by itself. It forms a fabulous holiday focal point.

Prep 15 min
Soak Overnight
Cook 20 min
Freeze 2 hr+
Serves 6

125g Zante currants, or alternatively raisins or even sultanas
50g high-quality chopped candied peel, minced
75ml maraschino, or another fortified wine you prefer (see step 2)
1 vanilla pod, split, or alternatively 1 tsp vanilla extract
600ml whipping cream
4 yolks
50g superfine sugar
45g flaked almonds
125g whole peeled cooked chestnuts, or chestnut paste

1 A Note on the Fruit

Place the currants and peel and peel in a bowl. Mony's method reportedly included used currants along with raisins (although other dried grapes, or even any chopped dried fruit you prefer, will work), in addition to citron peel, the skin of a particular citrus fruit. This is found on the internet, similar to other candied citrus peels which are much better than the typical chewy, greasy nubs available at grocery stores.

2 About the Spirit

Mix in the alcohol: maraschino liqueur, a classic Italian cherry-flavored liqueur, was the historic option, though other recipes use orange liqueur, cognac with noyaux, an almond-flavoured liqueur made from apricot stones, or a combination of maraschino with dark rum. Madeira, sherry, port, among others, would also be fine, also. Marinate the fruit for a couple of hours, or leave overnight.

3 Steep the Heavy Cream

Roughly sixty minutes prior to starting, split the vanilla pod down its length and employ a sharp knife to remove the vanilla caviar. Place these seeds and the empty pod in a small pan with the whipping cream, warm slowly to the point of a simmer, after which turn off the heat and leave to steep. (In case of using vanilla extract, stir in using it at once.)

4 Beat the Caster Sugar and Yolks

Put the egg yolks in a bowl that can withstand heat close to the stove (freeze the whites for making cocktails or baked goods). Carefully warm up the infused cream to reach a near-boil. Meanwhile, beat the caster sugar into the yolks (if you have a preference for sweeter desserts, consider to raise the amount of sugar slightly).

5 Pour in the Hot Cream

Remove the vanilla pod out of the cream, then whisk the simmering liquid into the bowl with the egg yolk bowl. Tip into the saucepan, put it upon a low heat and heat, mixing continuously, till the custard has thickened sufficiently that a distinct line can be drawn on it on the underside of the spoon. Place the saucepan in a sink filled with cold water to cool.

6 Process the Chestnuts

In the meantime, brown the almonds in a dry pan until they become lightly toasted. If using whole cooked chestnuts, pulse them using a food processor, or pound into a fine powder using a pestle.

Drain the fruit, mix the reserved soaking alcohol into the chestnut powder and whizz again until creamy mixture (if necessary, incorporate a bit of the cooled custard to help loosen). When using pre-made chestnut puree, simply mix in the liqueur.

7 Prepare the Frozen Base

Transfer the chestnut mixture within a big basin, next gradually whisk in the cooled custard till thoroughly mixed. Churn in an ice-cream maker until it reaches a semi-solid texture. If you don't have a machine, transfer to a robust container suitable for freezing, cover and chill for one hour, after which use an electric whisk or a spoon to whisk vigorously. Repeat approximately at thirty-minute intervals until it is thick and semi-set.

8 Gently Mix in the Drained Fruit and Toasted Almonds

After the base is thick and semi-frozen, gently mix the soaked and drained fruit and nuts into it until evenly dispersed. Line a 1.1-litre mould or baking tin with clingfilm and spoon the mixture into the mould (alternatively, use a well-greased specialty tin).

Compact the mixture and cover by folding the clingfilm over the surface to cover.

9 Freeze, and Serve</