Difference between revisions of "Peking Dust"
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RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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Make a cut on the flat side of each [[chestnut]]. Simmer the [[chestnuts]] in boiling [[water]] for 40 – 45 minutes. Drain the [[chestnuts]], allow to cool, and then shell them, being sure to remove all of the inner skin. Grind the [[chestnuts]] into a fine powder. Combine with the [[salt]] with the [[Granulated sugar|Sugar]], stirring. | Make a cut on the flat side of each [[chestnut]]. Simmer the [[chestnuts]] in boiling [[water]] for 40 – 45 minutes. Drain the [[chestnuts]], allow to cool, and then shell them, being sure to remove all of the inner skin. Grind the [[chestnuts]] into a fine powder. Combine with the [[salt]] with the [[Granulated sugar|Sugar]], stirring. | ||
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[[Category:Chestnut Recipes]] | [[Category:Chestnut Recipes]] | ||
[[Category:Heavy cream Recipes]] | [[Category:Heavy cream Recipes]] | ||
| − | [[Category:Mongolian | + | [[Category:Mongolian cuisine]] |
| + | [[Category:Dessert Recipes]] | ||
[[Category:Mongolian cuisine]] | [[Category:Mongolian cuisine]] | ||
[[Category:Vanilla extract Recipes]] | [[Category:Vanilla extract Recipes]] | ||
Latest revision as of 16:24, 11 July 2012
Ingredients
- 2 pounds fresh chestnuts
- 1/2 teaspoon salt
- 1/4 cup Sugar
- 1 1/4 cups heavy cream
- 3 1/2 tablespoons caster sugar
- a few drops vanilla extract (optional)
Procedures
Make a cut on the flat side of each chestnut. Simmer the chestnuts in boiling water for 40 – 45 minutes. Drain the chestnuts, allow to cool, and then shell them, being sure to remove all of the inner skin. Grind the chestnuts into a fine powder. Combine with the salt with the Sugar, stirring.
Whip the cream into the desired thickness and then fold in the caster sugar. Add the vanilla extract now if desired.
To Serve: Either form the chestnut mixture into one large mound or form smaller mounds in individual serving bowls. Top with the whipped cream mixture. Smiles are contagious.
