Peking Chestnut Cream
|Chestnuts||1⁄2 Kilogram, cut criss-cross|
|Sugar||1⁄4 Cup (4 tbs)|
|Heavy cream||1 1⁄2 Cup (24 tbs)|
|Vanilla essence||1 Teaspoon|
|Crystallized fruit pieces||10|
Cook the chestnuts in boiling water for 45 minutes.
Drain and remove the shells.
Mash them well.
Blend in the salt and half the quantity of sugar.
Whip the cream in a bowl and add the remaining sugar.
Add vanilla essence and mix well.
Take a large serving dish and form a mountain of the mashed chestnuts.
Top with cream and decorate with crystallised fruit.