It's been very long time I've not doing anything here. No baking and no blogging as I was very sick for the pass few weeks, but now I feel much better and trying to share a recipe with you - all my supporter and blog lovers. I made this last month and like the texture very much. I'm quite particular with mousse texture before too much gelatin will produce a hard jelly type which couldn't give the "melt in the mouth" and creamy texture whereas not enough gelatin would afraid the mousse will not set nicely.
This time the texture is just right to what I was looking for and really happy with the result. Airy soft, moist and creamy. For Durian lovers, you will like it. My guests enjoy it very much!
Recipe for 8 x 5cm individual cake:
For the base:
100g digestive biscuits
30g butter (melted)
For the durian mousse:
200g durian flesh (pureed)
3 pieces gelatin leaves
200ml whipping cream
1 tablespoon lemon juice
2 egg yolks
50ml milk
40g caster sugar
- To make the base, process the biscuits in a food processor to make rough crumbs and add the melted butter. Process again until it makes damp, clumping crumbs and then tips them into every chef rings. Press the biscuits crumbs into the bottom of the tin to make an even base and put into the fridge while you make the filling.
- Put the gelatin leaves in cold water. In a sauce pan, warm the milk with sugar until the sugar completely dissolved. Add in the softened gelatin and mix well. In a large bowl, add in the egg yolks then gradually pour the warm milk to mix with the yolks. Mix in the lemon juice and durian flesh until well combine.
- Whip the whipping cream until stiff peak. Fold it into the durian mixture and divide the mixture into every chef rings. Chill in the fridge until it set. Enjoy!
