Dessert Nesselrode

Category: Confectionery

Kitchen: Russian

Ingredients
mix of strawberry, mint, vanilla ice cream	200 g
sugar	80 g
flour	80 g
eggs	8 pcs
cognac	40 ml
chocolate black	40 g
mint, cream
cherry sauce
almonds or petals
custard (optional)

Cooking method

The famous politician Count Karl Vasilyevich Nesselrode - Russian Foreign Minister (1816 - 1856), was a great gourmet. Several world famous dishes are named after him.
Count Nesselrode, a politician, was very famous and respected as a deli.
Gourmet dishes such as Nesselrode turnip soup or Nesselrode chestnut pudding were named after him.
In addition to a whole bunch of shortcomings, the count had at least one merit: he forced the cooks to go out of their way to invent something unprecedented and refined.
I would like to introduce you to one of these desserts.
Bake a biscuit from sugar, flour and eggs.
Put it on a dish, moisten with cognac, sprinkle with almonds. History is silent whether the count covered the biscuit with cream, and I did it (custard cream or whatever to taste). Place almond petals on the cream.
Place a scoop of ice cream on top of the biscuit.
Such a dessert was usually decorated with tangerine slices or grated chocolate, mint. An indispensable attribute of the dessert is a cherry jam butterfly. It could be garnished with whipped cream.

The dish is designed for

4 servings

Time for preparing:

1 hour

Cooking program:

oven

Note

Count Karl Vasilievich Nesselrode was born in 1780 in Lisbon, where his father, a German by birth, served as a Russian envoy. The fate of the diplomat forced Nesselrode Sr. to constantly travel around Europe, and his son, until a certain age, knew about Russia only by hearsay. The enemies of Nesselrode the Younger, who made a successful career under three emperors - Paul I, Alexander I and Nicholas I, did not miss the opportunity to recall that until the end of his life one of the highest Russian government officials never learned how to speak Russian.

After becoming Minister of Foreign Affairs and Chancellor, Nesselrode tried a lot to earn the hatred of literally everyone - right and left, Westerners and Slavophiles.

And nevertheless, he climbed higher and higher on the career ladder.

Thunder and lightning were thrown at the "evil dwarf", he was accused of all mortal sins - from the "sale of the Motherland" to the death of Pushkin and Griboyedov. And he invariably came out dry from the water.

However, one category of compatriots highly appreciated "Count Kissel-like" for his tireless labors in a different field. Nesselrode was one of the main Russian gourmets, and the ingenuity of his chefs knew no bounds.

Perhaps the influence of his father-in-law - Finance Minister Dmitry Guryev, the author (or co-author, it doesn't matter) of the famous "Guryev porridge", had an effect. But Karl Vasilyevich himself was not a fool to eat tasty and satisfying food.

Nesselrod's cooks were legendary in both capitals of the empire.

A connoisseur of the Moscow and Petersburg life of the 19th century, the writer Mikhail Pyliaev, in his essay "How they ate in the old days" recalled:

"In the good old days, almost all of our nobility gave their cooks to the kitchen of Nesselrode, paying fabulous money for science to his cook." What is most striking is that while paying tribute to the French chefs, who were the unwritten rule of the entire Russian elite, Nesselrode also brought up his own “Russian spill” shift!
Here is the story told by another contemporary - Vladimir Burnashev, whom Leskov called "the firstborn of bohemians in Russia." The first chef to replace the French at Nesselrode was a certain Alexei.He inherited Nesselrode from Prince Dolgorukov, who was a simple serf. The prince also loved to eat and kept, as it should be, a French cook.

But once, dining at Nesselrode's, Dolgorukov “was so delighted with Guryev’s porridge that he certainly wanted the Count’s chef to teach him a Frenchman, and asked for this artist to be seconded to him the next day. Imagine the prince's surprise when in the artist he had called to teach the terribly expensive Frenchman how to cook Guryev's porridge, he recognized his Alyoshka, forgotten by him in his studies in the Nesselrod kitchen! "
Deciding to immediately correct the mistake made, Dolgorukov lured away his former serf, giving him the salary that he received from Nesselrode, and on top of that, a considerable amount, which he himself paid to the French cook. "But since then," Burnashev concludes, "Count Nesselrode and Prince Dolgorukov have no longer lived in their former friendship ..."

Some contemporaries considered Nesselrode a bad diplomat precisely because of his refined gourmand - that, they say, this is a diplomat who is interested "only in a delicious table, flowers and money." And among the subordinates of the almighty chancellor, the unwritten rule was: under no circumstances show a lack of appetite in front of him. And to take food "with scattered attention" meant and even put an end to his own career. The chancellor did not forgive such a thing.

But when it came to a new dish, tasted at some dinner party, Nesselrode could easily, without ceremony, ask the owner to invite the chef to the dining room and thank him in front of everyone. Then ask the cook for the recipe.

The secretary of the French embassy recalled how he dined with Nesselrode at the Danish envoy, whose chef impressed the Chancellor with a special game puree. Nesselrode immediately wrote down the recipe and then sent it off to his chef.

It is not surprising that the culinary archives contain more than one recipe for dishes named after Nesselrode.

Ellisa

Such an unusual dessert, such a palette of flavors! And the story of the count is very informative, thank you very much !!!

katerix

Everything amazed, bravo !!

Premier

Quote: MariS

made the cooks go out of their way to invent something unprecedented and exquisite.

How we lived in the old days! It was necessary to force!
And our girls have amazing dishes from the hands of themselves like peas! ... And fluttering like butterflies ...

olgea

MariSwhat a wonderful butterfly. Thank you, it looks very tasty !!!!!

MariS

Ellisa, Ella,katerix, Kate, Premier, Olya,olgea, Olya - girls! I am very glad and so pleased that you liked the old recipe!
For the 19th century, this is a very masterpiece recipe. Now they also use such techniques and do not know that it was invented so long ago.
In general, I think that we are not discovering anything new in cooking - everything has been created before us. We are only making some adjustments to the dishes ...

gala10

Marinochka, and the dessert itself, and serving with this amazing butterfly, and history - everything, everything! - beyond praise. Thank you!

MariS

Quote: gala10