Durian cream cheese mousse entremets

 

 

I have been in love creating mini desserts for my family.
My husband and daughter loves durian and I came up with this desserts.
This is a little tricky to make and have many stages so if you are feeling adventurous then be prepared for a challenge.

 



 

Biscuit base:

150g digestive biscuits

75g melted butter

 

Line an 8inch spring form tin.

Crush biscuits and add melted butter to form your biscuit base. Chill for 30 minutes.
 

Durian cream cheese mousse:
 

Ingredients:

300g cream cheese

50g icing sugar

350g durian meat

300g fresh cream whipped + 2 tbsp icing sugar

100ml milk

 

1 1/2 tbsp gelatine

50g cold water to dissolve

Method:

 

 Soak gelatine in water for 5 minutes and dissolve to liquid, set aside.

 



 

Beat cream cheese and icing sugar together until smooth.

 

 

Whisk cream and add icing sugar.

 

Add milk to durian flesh to make smooth then fold in cream cheese mixture and cream.

 

Pour into the biscuit base.

My mixture appear lumpy it's not curdled, it's the durian flesh.

 

 

Smooth out and chill until firm.

Release from the baking tin and using a round pastry cutter, cut into 6 portions.

 

 

 Then put these 6 portions of desserts into the freezer, this helps the chocolate glaze coat better.

 

 

White chocolate mirror glaze:
 

Ingredients:

85g cream

20g water 

15g glucose syrup

130g good quality white chocolate (melted)

4g (1 tsp) gelatine dissolve in 2. Tbsp water

12g oil
 

Method:

Bring to boil the cream, water & corn syrup.

Pour over slowly to the melted white chocolates. 

Using a balloon whisk constantly whisk to combine, it will look curdle as soon as you add the liquid to the chocolate, but keep stirring and it will come together like thick syrup.

Once this is all combined add the soften gelatine and whisk until it has all dissolved then gradually the oil. This gives it a lovely shimmer and loosen it up. 

This glaze is ready to coat on a chilled cake when it is really thick, it should look like glucose syrup.

You can let it reach 26c for better results to cover your individual cakes.

 

Place each cakes onto a wire rack and pour slowly on the top letting it spill over the sides.

If there are any gaps use a spoon and spoon over carefully.

 

Coat around the sides of the cake with dessiccated coconuts.

Add a french macaron for decorations

Here is the recipe for the french macarons.

 

Chill for 4 hours before serving.

Really smooth and creamy taste.

The desiccated coconuts and white chocolate glaze breaks down the strong flavour of the durian.

All 3 flavours works really well together.