Chestnut dessert with osmanthus flowers

Serves 2-4:

? 500 g fresh chestnuts

? 2 tablespoons water chestnut starch (Or cornstarch if that's not available)

? Rock sugar to taste

? Dried osmanthus flowers

Wash, peel and steam the chestnuts for half an hour to soften them. Dice, then chop finely.

Place chopped chestnuts into a liter of water and cook till slightly mushy. Add rock sugar to taste.

Create a slurry of water chestnut starch and water and add slowly to the chestnut porridge. Bring to a simmer, then remove from heat.

Before serving, garnish with a sprinkle of dried osmanthus.

In our house, this was a popular dessert served during the Winter Solstice, which is normally in the third week of December.