Peking Dust

Ingredients:

• 2 pounds fresh chestnuts
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1 1/2 cups heavy cream or whipping cream
• 4 tablespoons caster or superfine sugar (granulated sugar can be used if needed)
• a few drops vanilla extract (optional)

Preparation:

1. Make two diagonal cuts on the flat side of each chestnut (this will make them easier to peel). Simmer the chestnuts in boiling water to cover for 40 - 45 minutes.
2. Drain the chestnuts, allow to cool, and then shell them, being sure to remove all of the papery inner skin, so that all that is left is the wrinkled, yellowish meat of the chestnut. Cut the chestnut meat in half and loosely chop.
3. Add the chopped chesnut meat into a food processor 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.
4. Whip the cream into the desired thickness and then fold in the 4 tablespoons caster, superfine or granulated sugar. Add a few drops of the vanilla extract now if using.

Source: Chinese Food