Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds fresh chestnuts
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 1/4 cups heavy cream
- 3 1/2 tablespoons caster sugar
- 1/2 teaspoon lemon juice
- a few drops vanilla extract (optional)
Directions
Make a cut on the flat side of each chestnut. Simmer the chestnuts in
boiling water for 40 - 45 minutes. Drain the chestnuts, allow to cool, and then shell them, being sure to remove all of the inner skin. Grind the chestnuts into a fine powder. Combine with the salt with the sugar and stir.Whip the cream into the desired thickness and then fold in the caster sugar. Add the vanilla extract and lemon juice now if desired.
To Serve: Either form the chestnut mixture into one large mound or form smaller mounds in individual serving bowls. Top with the whipped cream mixture.
Category:American Chinese Recipes
Category:American Chinese Desserts