Peking Dust

Submitted by Creation In Hope

"I am posting this for the Zaar World Tour II. I have not tried this recipe. The ground chestnut in this recipe represents the yellow dust of the Mongolian dessert. This is compliments of http://chinesefood.about.com/od/desserts/r/pekingdust.htm"

 

• Ready In: 1hr 30mins
• Ingredients: 6
• Serves: 8-10

ingredients

• 2 lbs fresh chestnuts
• 1⁄2 teaspoon salt
• 1⁄4 cup sugar
• 1 1⁄4 cups heavy cream
• 3 1⁄2 tablespoons caster sugar
• 3 drops vanilla extract (optional)

directions

1. Make a slit on the flat side of each chestnut.
2. Place in boiling water and simmer for 40-45 minutes.
3. Drain them and allow them to cool.
4. Shell them making sure to get all of the 'meat' and you need to remove ALL of the skin.
5. Grind them into a fine powder.
6. Stir in salt and sugar.
7. Whip your cream to your desired thickness and fold in your caster sugar and vanilla, if using this.

8. To Serve:

9. Either form the chestnut mixture into one large mound or form smaller mounds in individual serving bowls. Top with the whipped cream mixture.