Peking Dust - cooking recipe

Ingredients

2 lbs fresh chestnuts
1/2 teaspoon salt
1/4 cup sugar
1 1/4 cups heavy cream
3 1/2 tablespoons caster sugar
3 drops vanilla extract (optional)

Preparation

Make a slit on the flat side of each chestnut.
Place in boiling water and simmer for 40-45 minutes.
Drain them and allow them to cool.
Shell them making sure to get all of the 'meat' and you need to remove ALL of the skin.
Grind them into a fine powder.
Stir in salt and sugar.
Whip your cream to your desired thickness and fold in your caster sugar and vanilla, if using this.
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.