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Peking Dust

Fruits, Desserts, and Other Sweet Foods

Peking Dust
1 pound fresh chestnuts
10 ounces very cold evaporated whole milk or cream
4 Tablespoons superfine sugar
10 glazed chestnuts
1. Make slits or cut an 'X' through the skin on the flat side of each chestnut. Then boil them for half an hour, and turn off the heat under their pot. Remove three to five of them from the hot water, and remove their shells and their inner skins. Discard these and take another small number out of the hot water and repeat the process. Continue until all shells and peels are removed.
2. Allow the chestnuts to cool somewhat, then mash them well or put though a coarse strainer. Using a fork or spoon, gently mix this chestnut material so it stays light and is somewhat granular.
3. Whip the evaporated milk or the cream with the sugar until stiff. Put it into ten small chilled bowls.
4. Using a spoon or a fork, heap one tenth of the chestnut ‘dust’ over the cream and top each dish of the dessert mixture with a glazed chestnut. Then serve.

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