- 500 g Fresh chestnuts
- 300 ml Cream
- 4 tablespoons Caster sugar (fine sugar)
- Glazed walnuts (optional)
HOW TO PREPARE
- Make small slits in the chestnut shells
or take a thin slice off the broad
end to make them easier to peel.
- Bring to the boil in water to cover.
- Simmer for 20-25 minutes.
- Drain and when cool enough to handle,
peel, taking care to remove all
traces of the thin inner skin.
- Whip cream with caster sugar until
soft peaks form.
- Put a spoonful of cream in each of
8 dessert dishes.
- Press warm chestnuts through a coarse
wire sieve over a plate to make what
really does look like 'dust'.
- With a spoon, heap a thick layer of the
sieved chestnut over the cream.
- Top with a glazed walnut if liked.
- The texture of this dessert cannot be
achieved using chestnut puree.
