| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Chinese |
Dessert |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Chestnuts |
|
|
Water to cover |
| 1/4 |
c |
Sugar |
| 1 |
pn |
Salt (up to) |
| 2 |
c |
Heavy cream |
| 2 |
tb |
Powdered sugar |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
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 (about 40
minutes). 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 for Peking Dust", which must be prepared in advance
(see recipe). VARIATION: In step 4, fold half the sweetened whipped cream
into the chestnut mixture. Pack the mixture into an oiled mold or bowl;
then carefully invert onto a serving platter. Top with remaining whipped
cream, and garnish as in step 5.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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