I usually buy my durian puree from Ah Seng at Ghim Moh, because they are already pre-packed in packets! So very convenient.
- One 7″ sponge cake from here (bake 1.3 times the recipe with 4 eggs in a 7″ tin)
- 400g of durian puree
- 100g ml milk
- 200ml diary whipping cream (Emborg)
- 50g icing sugar
- 15g gelatine powder
- 50g water (hot)
Method (for Durian Mousse)
- Sprinkle gelatine powder into hot water, stir and let it stand. Mix sure there are no clumps or someone will chew on it. Let it cool to room temperature, so that it will not melt the whipped cream later on.
- In a mixing bowl, whisk durian mousse with milk till well combined. You can add milk by tbsp if you feel the puree is too dry.
- In a separate bowl (and you should place an ice pack underneath), whipped the cream with the icing sugar till soft peak.
- Now add the cooled gelatin into the durian puree and hand whisk quickly so it does not coagulate at one spot. Next fold in the whipped cream gently.
Method (Assembling the cake)
- Prepare a 7″ cake ring by wrapping one side with cling wrap and then aluminum foil.
- Slice the cake into 2 layers.
- Place one layer first. Pour about 1/2 the durian mouse and spread evenly.
- Place the second layer of cake and pour the rest of the mousse. Try to make the top as even as possible.
- Place in the refrigerator overnight to set the cake.
- When removing the cake ring, use a slight hot towel to warm the sides, so that the cake can slide out.
- You can whip up more cream to decorate the top. Here, I mixed matcha powder into hot milk, placed drops onto the cake, and used a skewer to draw the leaf shape.