Lemon Peking Dust

Description
The ground chestnut in this recipe represents the yellow dust of the Mongolian dessert. Serves 8 - 10

Ingredients

 * 1) 2 pounds fresh chestnuts
 * 2) 1/2 teaspoon salt
 * 3) 1/4 cup sugar
 * 4) 1 1/4 cups heavy cream
 * 5) 3 1/2 tablespoons caster sugar
 * 6) 1/2 teaspoon lemon juice
 * 7) a few drops vanilla extract (optional)

Directions

 * 1) Make a cut on the flat side of each chestnut. Simmer the chestnuts in boiling water for 40 - 45 minutes.
 * 2) Drain the chestnuts, allow to cool, and then shell them, being sure to remove all of the inner skin.
 * 3) Grind the chestnuts into a fine powder. Combine with the salt with the sugar and stir.
 * 4) Whip the cream into the desired thickness and then fold in the caster sugar.
 * 5) Add the vanilla extract and lemon juice now if desired.
 * 6) To Serve: Either form the chestnut mixture into one large mound or form smaller mounds in individual serving bowls.
 * 7) Top with the whipped cream mixture.