Title: Chestnut Cream Treasure
Categories: Dessert Chinese
Yield: 1 Servings

2	lb	Chestnuts
2		Hard-boiled egg yolks
		Sugar
		Water
12		Walnuts
12		Red dates
1	c	Heavy cream

Boil chestnuts until tender (about 30 minutes or, if using pressure cooker, about 15 minutes). Halve and remove meat with a small spoon. Mash and press through a sieve. Also mash and press egg yolks through a sieve. Mix chestnuts, egg yolks and 1 1/2 cups sugar together well and set aside. Shell walnuts. Soak dates in lukewarm water until tender and remove seeds. Heat 2 T. sugar and 2 T. water until sugar melts, dip walnuts and dates in one by one and set aside. To make sugar threads, place two pairs of chopsticks, one pair at either end of a long pan, leaving a space of 1 foot in between. Heat 1 cup of sugar and 1/2 cup water in a small saucepan until sugar melts and forms a thread when dropped from a spoon. Hold saucepan over long pan, dip into melted sugar with another pair of chopsticks and draw sugar out in threads, moving back and forth over the chopsticks on the pan with long sweeping motion. The sugar will fall in fine strands over the chopsticks. Repeat process until all melted sugar is used. Whip heavy cream with 2 T. sugar. Arrange chestnut mixture on serving plates, garnish with glazed walnuts and dates and whipped cream, and top with sugar threads.

From "Mrs. Ma's Favorite Chinese Recipes". Typed for you by Joan MacDiarmid.

From: Joan Macdiarmid Date: 06-03-98 (22:50) The Once And Future Legend (1) Cooking

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