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Creamy Peking Dust

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  Chestnuts 1 Pound
  Water 500 Milliliter (to cover)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1 Pinch
  Heavy cream 2 Cup (32 tbs)
  Powdered sugar 2 Tablespoon
  Vanilla extract 1 Teaspoon

1. Score chestnuts by making a crisscross cut on the flat side of each one.
2. Bring water to a boil. Add chestnuts and cook until soft Drain, let cool and shell.
3. Mince or grind chestnut meats; then blend in sugar and salt. Shape the mixture as a mound on a serving platter.
4. Whip cream Then fold in powdered sugar and vanilla extract. Arrange as a topping over chestnut mound.
5. Serve garnished with either preserved kumquats or maraschino cherries; or with glazed fruit, which must be prepared in advance

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