1 pound chestnuts
Water to cover
1/4 cup sugar
Pinch salt
1 to 2 cups heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1. Score chestnuts by making a crisscross cut on the flat side of each one.
2. Bring water to a boil. Add chestnuts and cook until soft (about 40 minutes). Drain, let cool and shell.
3. Mince or grind chestnut meats; then blend in sugar and salt. Shape the mixture as a mound on a serving platter.
4. Whip cream (see HOW-TO, _Cream: To whip). Then fold in powdered sugar and vanilla extract. Arrange as a topping over chestnut mound.
5. Serve garnished with either preserved kumquats or maraschino cherries; or with glazed fruit (see Glazed Fruit for Peking Dust), which must be prepared in advance.
VARIATION:
* In step 4, fold half the sweetened whipped cream into the chestnut mixture. Pack the mixture into an oiled mold or bowl; then carefully invert onto a serving platter. Top with remaining whipped cream, and garnish as in step 5.