A very simple dish but very delicious.
500 g fresh chestnuts, peeled
300 ml cream
4 tablespoons superfine sugar
Fill a pot with water and bring to the
boil, covered. Add the chestnuts and simmer for 25 minutes. Drain and
set aside to cool. Remove all traces of the thin inner skin on the
chestnut. Add the cream to the caster sugar and whip until it forms a
soft peak. Fill 8 dessert dishes with a spoonful of cream each. Chop the
warm chestnuts into very fine pieces to represent the 'dust'. Use a
spoon to sprinkle a lot of the chopped chestnuts over the cream. Top
with a glazed walnut if preferred.