1. Make two diagonal cuts on the flat side of each chestnut (this will make them easier to peel). Simmer the chestnuts in boiling water to cover for 40 - 45 minutes.
 2. Drain the chestnuts, allow to cool, and then shell them, being sure to remove all of the papery inner skin, so that all that is left is the wrinkled, yellowish meat of the chestnut. Cut the chestnut meat in half and loosely chop.
 3. Add the chopped chesnut meat into a food processor or a blender, a small amount at a time, and grind into small bits. Combine the ground chestnuts with the salt and first portion of sugar, stirring.
4. Whip the cream into the desired thickness and then fold in the 4 tablespoons caster, superfine or granulated sugar. Add a few drops of the vanilla extract now if using.
   To Serve: There are many different ways to serve Peking Dust. The chestnuts can be moulded into a serving dish and topped with the whipped cream, or you can serve it in individual serving dishes, forming the chestnut mixture into a mound and topping with the whipped cream. In the photo I've placed a generous dollop of whipped cream in a dessert dish, sprinkled some of the chestnut mixture over top, and garnished with a maraschino cherry. You can also garnish the Peking Dust with candied fruit or
candied walnuts.
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