Peking Dust

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.