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Make small slits in the chestnut shells or
take a thin slice off the broad end to make them easier to peel.
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Bring to the boil in water to cover.
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Simmer for 20-25 minutes.
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Drain and when cool enough to handle,
peel, taking care to remove all traces of the thin inner skin.
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Whip cream with caster sugar until soft
peaks form.
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Put a spoonful of cream in each of 8
dessert dishes.
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Press warm chestnuts through a coarse wire
sieve over a plate to make what really does look like 'dust'.
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With a spoon, heap a thick layer of the
sieved chestnut over the cream.
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Top with a glazed walnut if liked.
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The texture of this dessert cannot be
achieved using chestnut puree.