How to Make Nesselrode Cream - The Victorian Way

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It's Christmas time at Audley End House, and Mrs Crocombe is making a Victorian Christmas favourite - Nesselrode Cream. It's an ideal winter sweet, and if you aren't fond of plum pudding then this may be for you.
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INGREDIENTS
Water - 100ml / 3.5floz / ½ cup
Caster Sugar - 200g / 7oz / 1 cup
Chestnuts - 200g / 7oz / 1 ¾ (cooked)
Gelatine - 9 leaves or 3 tbsp powder
Double cream - 565ml / 20oz / 2 1/2 cups
Vanilla - essence/extract (or a split pod)
Lemon - The peel of 1 lemon
Cherries - 60g / 2oz / 1/3 cup dried & chopped
Candied peel - 60g / 2oz / 1/3 cup chopped
METHOD
Start by greasing your mould with almond oil. Boil the water with 100g / 3.5 oz / ½ cup of sugar and add the chestnuts. Reduce by a third. Add the chestnuts, and simmer for 5 mins. Remove from the heat and allow to cool a little before passing the chestnuts through a sieve. Cool thoroughly.
Soak the gelatine sheets in cold water until soft. Put half of the cream in a pan with the rest of the sugar (reserving 1 heaped tbsp for later), as well as the vanilla and the lemon peel. Bring to a low simmer. Add the gelatine sheets, having squeezed out the water, and mix. Simmer for 5 mins to infuse the flavours and strain into a jug.
Whip the remaining cream with the reserved tablespoon of sugar until you obtain soft peaks. Put the chestnut puree into a cold bowl, add your infused cream and gelatine mixture and mix well.
Now fold in your whipped cream, and finally your dried cherries and peel. Pour the mixture into your mould and set in the fridge for at least 6 hours before turning out.
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