Peking Dust

In order to finish my Chinese New Year feast, I wanted a nice desert that would not be too sweet or too heavy. I tried to create Peking Dust based on a recipe I took from

Peking Dust
As per the article, the ground chestnut in this recipe represents theyellow dust of the Mongolian dessert.
  • 2 pounds fresh chestnuts
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • Whipped cream
  • 4 tablespoons caster or superfine sugar (granulated sugar can be used if needed)
  • a few drops vanilla extract (optional) 
1. Make two diagonal cuts on the flat side of eachchestnut (this will make them easier to peel). Simmer the chestnuts in boilingwater to cover for 40 – 45 minutes.
  2. Drain the chestnuts, allow to cool, andthen shell them, being sure to remove all of the papery inner skin, so that allthat is left is the wrinkled, yellowish meat of the chestnut. Cut the chestnutmeat in half and loosely chop.
  3. Add the chopped chesnut meat into a foodprocessor or a blender, a small amount at a time, and grind into small bits.Combine the ground chestnuts with the salt and first portion of sugar,stirring.
Read the complete article on: 
If your chestnuts are difficult to peel, practice an incision on the side after they’ve been cooked and boil them again for 5 more minutes. 
The reviews:
3.5 from Ben and Suzie (not deemed to be sweet enough) 
4 from Fred, Greg and cooksploratrice (delicious especially with after dinner coffee) 

The floor is now open, you have the mike

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