Published November 29, 2007 by
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.