Peking Chestnut Cream Recipe
Ingredients
| 1/2 kg. chestnuts, cut criss-cross | ||
| Sugar | 1/4 Cup (16 tbs) | |
| Heavy cream | 1 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Vanilla essence | 1 Teaspoon | |
| 10 pieces of crystallised fruit | ||
Directions
Cook the chestnuts in boiling water for 45 minutes.
Drain and remove the shells.
Mash them well.
Blend in the salt and half the quantity of sugar.
Whip the cream in a bowl and add the remaining sugar.
Add vanilla essence and mix well.
Take a large serving dish and form a mountain of the mashed chestnuts.
Top with cream and decorate with crystallised fruit.
Drain and remove the shells.
Mash them well.
Blend in the salt and half the quantity of sugar.
Whip the cream in a bowl and add the remaining sugar.
Add vanilla essence and mix well.
Take a large serving dish and form a mountain of the mashed chestnuts.
Top with cream and decorate with crystallised fruit.
Chef
