Worldwide Locations

Worldwide Locations

Peking Dust




(Photo by matt coats/Flickr)

(Photo by matt coats/Flickr)

A surprisingly delicious dessert in spite of its extreme simplicity.

Serves 8.

Ingredients

500 g/1 lb fresh chestnuts
300ml/10 fl oz/1 1/4 cups cream
4 tablespoons caster sugar
glazed walnuts (optional)

Directions

Make small slits in the chestnut shells or take a thin slice off the
broad end to make them easier to peel. Bring to the boil in water to
cover. Simmer for 20-25 minutes. Drain and when cool enough to handle,
peel, taking care to remove all traces of the thin inner skin.

Whip cream with caster sugar until soft peaks form. Put a spoonful of
cream in each of 8 dessert dishes. Press warm chestnuts through a
coarse wire sieve over a plate to make what really does look like
'dust'. With a spoon, heap a thick layer of the sieved chestnut over
the cream. Top with a glazed walnut if liked. The texture of this
dessert cannot be achieved using chestnut purée.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

comments powered by Disqus