Peking Dust

Directions

1. 1
   Make a slit on the flat side of each chestnut.
2. 2
   Place in boiling water and simmer for 40-45 minutes.
3. 3
   Drain them and allow them to cool.
4. 4
   Shell them making sure to get all of the 'meat' and you need to remove ALL of the skin.
5. 5
   Grind them into a fine powder.
6. 6
   Stir in salt and sugar.
7. 7
   Whip your cream to your desired thickness and fold in your caster sugar and vanilla, if using this.
8. 8
   To Serve:
9. 9
   Either form the chestnut mixture into one large mound or form smaller mounds in individual serving bowls. Top with the whipped cream mixture.