Hazelnut Pudding (Nesselrode pudding)

In a saucepan, heat the 1/2 liter of heavy cream

In a bowl, whisk the egg yolks until thickened and pale in color

Gradually add the sugar, whisking well after each addition

Add the warm heavy cream slowly, whisking well, and pour back into the saucepan

Simmer over low heat, whisking constantly, until the mixture thickens slightly

Remove from heat and stir in the ground hazelnuts with half of the sherry wine

Whisk well and place on a gelatin mold

Refrigerate

Make the filling: In a saucepan, combine the seedless raisins, sugar, water, and remaining sherry wine

Simmer over medium heat until the syrup thickens slightly

Beat the heavy cream until stiff peaks form

Fold into the cooled pudding mixture with the raisin mixture, being delicate

Pour into a mold and refrigerate until firm

Unmold onto a chilled plate and garnish with maraschino cherries and whipped cream.