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Durian Mousse

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Ingredients
  

Burnt Butter Sponge

Egg yolk mixture

  • 35 g Burnt butter heat butter in a pan over the stove on medium heat until brown
  • 3 egg yolks
  • 20 g Caster Sugar
  • 50 g Coconut milk
  • 40 g Plain Flour
  • 10 g Corn Flour
  • Pinch of Salt
  • 40 g Durian Flesh optional - I didn't use as it becomes too jelak for me

Meringue

  • 3 egg whites
  • 30 g Caster Sugar
  • Squeeze of lemon juice

Mousse

  • 350 g Durian Flesh
  • 200 g Heavy/Double Cream
  • 80 g Sugar adjust according to sweetness of durian
  • 1 tsp gelatin powder
  • 1 Tbsp hot water sprinkle gelatin powder over and stir until cool

Instructions
 

Make the cake

  • Sift the flours
  • Whip the egg yolks and sugar until pale.
  • Fold in the rest of the ingredients for the egg yolk mixture.
  • Make the meringue by whipping the egg whites and lemon juice and sugar until stiff peak is formed.
  • Combine the two egg mixtures, mixing 1/3 of the meringue with the egg yolk mixture at a time.
  • Bake at 165C for 30 minutes, and 150C for another 15 minutes until done.
  • When 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

  • Beat the cream with the sugar, when stiff peak forms, stop. Do not overbeat.
  • Add the durian flesh and mix well.
  • Stir in the gelatin solution quickly.

Assemble the cake

  • Clean and lightly grease the sides of the same pan that was used to bake the sponge cake.
  • Cut the cake into 3 layers.
  • Use the top most layer as the base. Put this back into the tin that was used to bake the cake, top side down.
  • Pour in all of the mousse. Let it flow down the sides of the cake as well.
  • Cut the rest of the cake into 1cm cubes or smaller.
  • Spread the cubes on the cake.
  • Freeze until firm.
  • Unmold and sprinkle with icing sugar if desired.
  • Enjoy!!!!