This iced pudding was invented in the mid 1800’s by a Monsieur Mouy, who was the French chef for many years to the Russian diplomat, Count Nesselrode, in Paris. This recipe uses only glacé apricots but other variations of this dish use a variety of glacé fruits . In some places it is now served as traditional Christmas fare and is often the base for ice plum pudding recipes.

1/3 cup finely chopped glacé apricots
2 tablespoons brandy
300ml carton thickened cream
4 eggs, separated
½ cup icing sugar
345g sweetened chestnut puree
toasted flaked almonds

Method
Ice Cream:
Combine apricots and brandy in small bowl: stand 20 minutes. Whip cream until soft peaks form.

Beat egg whites in a small bowl with electric mixer until soft peaks form. Add sifted sugar gradually, beat until dissolved. Transfer mixture to a large bowl; fold in cream, egg yolks, apricot mixture and chestnut puree. Pour mixture into loaf pan (or 8 cup capacity steamer or mould), cover, freeze overnight. Serve with chocolate sauce and flaked almonds.

Method
Chocolate Sauce:
Combine chocolate and cream in the top of a double boiler and gently stir until chocolate is melted and mixture is smooth.