Lemon Peking Dust

== Description ==
The ground chestnut in this recipe represents the yellow dust of the Mongolian dessert.
Serves 8 - 10 
== Ingredients ==
# 2 pounds fresh chestnuts
# 1/2 teaspoon salt
# 1/4 cup Sugar
# 1 1/4 cups heavy cream
# 3 1/2 tablespoons caster sugar
# 1/2 teaspoon lemon juice
# a few drops vanilla extract (optional)
== Directions ==
# Make a cut on the flat side of each chestnut. Simmer the chestnuts in boiling water for 40 – 45 minutes.
# Drain the chestnuts, allow to cool, and then shell them, being sure to remove all of the inner skin.
# Grind the chestnuts into a fine powder. Combine with the salt with the Sugar and stir.
# Whip the cream into the desired thickness and then fold in the caster sugar.
# Add the vanilla extract and lemon juice now if desired.
# To Serve: Either form the chestnut mixture into one large mound or form smaller mounds in individual serving bowls.
# Top with the whipped cream mixture.
Category:American Chinese Desserts
Category:American Chinese Recipes
Category:Chestnut Recipes
Category:Heavy cream Recipes
Category:No-bake dessert Recipes
Category:Recipes that need photos
Category:Vanilla extract Recipes