Desserts Recipes - Peking Dust

Ingredients

• 1 1/4 cups (300ml) heavy cream

• 2/3 cup (150ml) light cream

• 1lb (450g) canned unsweetened chestnut puree

• 2 tbsp water

• 6 whole almonds

• 1/3 cup (50g) chopped crystallized ginger

---

Method:

1. Put the creams into a bowl and beat until they form stiff peaks. Transfer the mixture to a serving dish, piling up into a dome shape.

2. Beat the puree and water smooth and soft. Using a flat bladed knife or the back of a spoon, gradually smooth the puree mixture over the cream mixture until it completely encloses it.

3. Garnish with the almonds and preserved (crystallized) ginger and serve at once.

NOTE: This is a simplified version of a classic dessert; traditionally fresh chestnuts are used and cooked then pureed. In the recipe above the dish is garnished wit preserved ginger and almonds, but halved walnuts or kumquats could also be used.