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Peking Dust

Peking Dust

The ground chestnut in this recipe represents the yellow dust of the Mongolian dessert.


  • 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) 


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.[r]

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.

Yield: 8-10 Servings

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