Durian Mousse
This has got to be my favourite cake, something I am willing to sacrifice my waistline for. Probably the only cake I bother to eat more than a biteful. So now, let’s recreate it! I don’t like any of those recipes out in the web, don’t like the many, many cakes sold in the stores except for two. Actually, only one and a half. Let me explain.
I would buy the Goodwood Park Hotel durian mousse, because it WAS so good, and it brings back memories of what it used to be. But really, with the change in chefs, the quality has changed over the years as well. So yeah, I like the durian mousse at Goodwood Park Hotel half.
The only really good durian mousse in Singapore for me is the one at Jane’s Station. I still buy a cake every few months from them. And they are not expensive, and they have not been changing chefs. So their product is pretty much consistent. Their presentation is a bit dated, though.
So my version? I borrowed the look of the Goodwood park hotel one, reduce it to one layer of cake rather than two to be like Jane’s Stations, and cut up the cake and spread it over the top like Goodwood Park’s. I don’t like another layer of fresh cream over the top of the cake. So yeah, I have now remade a new version. Heh.
I thought the beurre noisette (burnt butter) will be pretty nice with durian, and there isn’t really a recipe like that: Beurre Noisette Sponge. So I just create it. The mousse. Simple isn’t it? I just use whatever cream I have left from the small little jar my husband brought home. Sweeten it, and then add all the durian flesh I have.
There. A new recipe is born. Don’t worry. Once you can make this, you’ll wonder what the fuss at Goodwood Park Hotel is all about. Enjoy your bake!
Durian Mousse
- 准备
- 0 分钟
- 烹饪
- 0 分钟
- 总计
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- 份量
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材料
- 35 gBurnt butter, heat butter in a pan over the stove on medium heat until brown
- 3egg yolks
- 20 gCaster Sugar
- 50 gCoconut milk
- 40 gPlain Flour
- 10 gCorn Flour
- Pinchof Salt
- 40 gDurian Flesh, optional - I didn't use as it becomes too jelak for me
- 3egg whites
- 30 gCaster Sugar
- Squeeze of lemon juice
- 350 gDurian Flesh
- 200 gHeavy/Double Cream
- 80 gSugar, adjust according to sweetness of durian
- 1 tspgelatin powder
- 1 Tbsphot water, sprinkle gelatin powder over and stir until cool
做法
- Make the cake
- 01Sift the flours
- 02Whip the egg yolks and sugar until pale.
- 03Fold in the rest of the ingredients for the egg yolk mixture.
- 04Make the meringue by whipping the egg whites and lemon juice and sugar until stiff peak is formed.
- 05Combine the two egg mixtures, mixing 1/3 of the meringue with the egg yolk mixture at a time.
- 06Bake at 165C for 30 minutes, and 150C for another 15 minutes until done.
- 07When it leaves the oven,give it a good bang against the bench from a height of 30cm, then leave it to cool upside down for at least 30 minutes.
- Mousse
- 08Beat the cream with the sugar, when stiff peak forms, stop. Do not overbeat.
- 09Add the durian flesh and mix well.
- 10Stir in the gelatin solution quickly.
- Assemble the cake
- 11Clean and lightly grease the sides of the same pan that was used to bake the sponge cake.
- 12Cut the cake into 3 layers.
- 13Use the top most layer as the base. Put this back into the tin that was used to bake the cake, top side down.
- 14Pour in all of the mousse. Let it flow down the sides of the cake as well.
- 15Cut the rest of the cake into 1cm cubes or smaller.
- 16Spread the cubes on the cake.
- 17Freeze until firm.
- 18Unmold and sprinkle with icing sugar if desired.
- 19Enjoy!!!!