Recipe: Original Peking Dust Recipe

Original Peking Dust Recipe
Serves 8

Ingredients:

500g/1lb fresh chestnuts
300ml/10 fl oz/1 1/4 cups cream
4 tablespoons caster sugar
glazed walnuts (optional)

Directions:

1. Make small slits in the chestnut shells or take a thin slice off the
broad end to make them easier to peel. Bring to the boil in water to cover.
Simmer 20 - 25 minutes.

2. Drain and when cool enough to handle, peel, taking care to remove all
traces of the thin inner skin.

3. Whip cream with caster sugar until soft peaks form. Put a spoonful of
cream in each of 8 dessert dishes. Press warm chestnuts through a coarse
wire sieve over a plate to make what really does look like "dust". With a
spoon, heap a thick layer of the sieved chestnut over the cream.

4. Top with a glazed walnut if liked. The texture of this dessert cannot be
achieved using chestnut puree.