No, this is not some strange Dutch dessert made with Chipolata pork sausages. In the Netherlands, chipolata is the name of a gelatine-set dessert flavored with Maraschino liqueur and studded with raisins, glacé or fresh fruits and nuts.
This version uses fresh fruits, which we prefer, and has a thick, foamy finish. The recipe is from De Banketbakker cookbook, republished with the permission of the publisher. While we've converted the recipe to US measurements as closely as we could, you'll get the best results using a kitchen scale and the original European measurements (in brackets).
- 1 egg
- 4 egg yolks
- 1/2 cup/100 g sugar
- 5 leaves/10 g sheet gelatin
- 1/3 cup/80 g water
- 1 tbsp./15 g rum
- 5 tsp./25 g Maraschino liqueur
- 2 1/4 cup/500 g whipping cream
- 2 cups chopped fresh fruit/350 g (don't use pineapple or kiwi)
- 1/4 cup/40 g chopped bitterkoekjes (or amaretti biscuits)
- Garnish: Fresh fruit
- Optional: More whipped cream
- Gather the ingredients.
- Whisk the egg, egg yolks and half of the sugar together in a double boiler, until thickened.
- Soak the sheet gelatin in cold water. Gently warm it in a small saucepan over a low heat until the gelatin has dissolved. Add to the egg mixture, along with the rum and liqueur and mix. Allow to cool.
- Now beat the cream with the rest of the sugar until it holds soft peaks. Fold the cream through the cooled egg mixture.
- Add the fruit and bitterkoekjes (or amaretti biscuits) to the mixture and spoon into a wet pudding mold.
- Allow the pudding to rest in the fridge for 1 day. This allows the flavors to mix and deepen.
- To turn the pudding out, briefly immerse the mold in hot water, cover with the serving platter and then flip both the plate and the mold. Remove the mold. Decorate the dessert with fresh fruit and more whipped cream, if desired.
It's best not to use gelatin with pineapple or kiwi; these fruits will keep the gelatin from setting.
Did you know?
The similarity of the dish's name to that of chipolata sausages is explained by Johannes van Dam in his book De Dikke Van Dam (Amsterdam, Nijgh & Van Ditmar, 2006). Van Dam tells of an earlier, savory dish, which was made with macaroni and onions (cipolla in Italian). At some point - presumably mid-way through the last century - a sweet, milk-based pudding was created, which was named after the savory dish in much the same way that a layered chocolate dessert could be called a chocolate lasagna, i.e. because of similarities in appearance.