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Peking Dust - Luttze Dango

Published November 29, 2007        by Nicole

  • 1 1/2 lbs. chestnut
  • 4 tbs. sugar
  • 1/4 tsp. salt
  • 1/2 tsp. powdered ginger
  • 1 cup heavy cream, whipped
  • Preserved kumquats
  • Orange slices
  • Glazed Almonds or walnuts

Make a crisscross cut on the top of each chestnut. Cook in boiling water until shells burst and chestnuts are soft. Drain, cool, and remove shells. Force through a food mill. Blend in the sugar, salt, and ginger; fold in the whipped cream. Pack into a greased bowl or mold, and then carefully turn out. Garnish with additional whipped cream, the kumquats, orange slices, and gourmet nuts.