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Chestnuts - 450 gms
Icing sugar - 100 gms (sifted)
pinch of salt
Double cream - 120 ml


  • With a sharp knife make criss-cross slits in the ski of each chestnut.
  • Cover the chestnuts with water, boil gently for 15 minutes, drain, and while still hot remove shells and inner skins.
  • Cover shelled chestnuts with water and simmer for 45 minutes - one hour, until very soft.
  • Drain thoroughly.
  • Mash the chestnuts, add sugar and salt and beat until smooth.
  • Force the puree through a potato ricer or food mill so that it forms a cone shaped mound of chestnut vermicelli on a serving dish placed immediately beneath. Chill if possible.
  • Shortly before serving whip cream until thick enough to coat chestnut mound so that it looks like a snow covered hill.

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