Peking Dust - Luttze Dango
- 1 1/2 lbs. chestnut
- 4 tbs. sugar
- 1/4 tsp. salt
- 1/2 tsp. powdered ginger
- 1 cup heavy cream, whipped
- Preserved kumquats
- Orange slices
- Glazed Almonds or walnuts
Make a crisscross cut on the top of each chestnut. Cook in boiling water until shells burst and chestnuts are soft. Drain, cool, and remove shells. Force through a food mill. Blend in the sugar, salt, and ginger; fold in the whipped cream. Pack into a greased bowl or mold, and then carefully turn out. Garnish with additional whipped cream, the kumquats, orange slices, and nuts.