|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 13g||63%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 1g||4%|
|Total Sugars 20g|
|Vitamin C 23mg||115%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
No, this is not some sweet-savory 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).
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.
1 large egg
4 large egg yolks
1/2 cup (100 grams) sugar
5 leaves (50 grams) sheet gelatin
1/3 cup (80 grams) water
1 tablespoon rum
5 teaspoons maraschino liqueur
2 1/4 cups (500 grams) whipping cream
2 cups (350 grams) chopped fresh fruit, don't use pineapple or kiwi
1/4 cup (40 grams) chopped bitterkoekjes or amaretti biscuits
Fresh fruit, for garnish
Whipped cream, for garnish
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.
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.
Serve and enjoy.
Raw Egg Warning
Consuming raw and lightly cooked eggs poses a risk of foodborne illness.
- It's best not to use gelatin with pineapple or kiwi; these fruits will keep the gelatin from setting.