Durian Control Favorite-durian Mousse Cake

Name: Durian Control Favorite-durian Mousse Cake
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 300g Durian meat; 100g milk; 200g Light cream; 20g Powdered sugar; 12g Gelatin powder; 75g Cold water; 2 tablets Six inch chiffon cake; Some Chocolate coins; Some almond slices

by Xiao Dong Niu@kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

2

I made a super delicious durian mousse on the weekend and was rejected by my husband who didn’t eat durian all day long (⊙﹏⊙)
Durian is really a magical fruit. Everyone around you loves it to the extreme, and people who hate it also hate it to the extreme. Just like my elder Wang, he doesn't touch a bite, and he can't stand the smell.
This durian mousse is added with chiffon cake in it. It is not greasy at all. It is very suitable for summer consumption. It has a strong durian flavor. The taste that melts in the mouth is definitely the durian (heavy) lotus (mouth) control (taste). Love ^_^~"

Ingredients

Durian Control Favorite-durian Mousse Cake

1. Take the durian meat and remove the core for use;

Durian Control Favorite-durian Mousse Cake recipe

2. The durian meat is whipped with 100g milk with a food processor to make a smooth durian puree. The finer the better, I also passed a sieve;

3. Prepare two slices of Chiffon cake, cut off a circle with scissors, slightly smaller than a six-inch mold; my Chiffon baked with earthen eggs is really yellow to the extreme!

4. Take 12g of gelatin powder, add 75g of cold boiled boil and stir evenly, set aside to let it swell;

5. 20g powdered sugar is added to 200g whipped cream;

6. Whip with an electric whisk until obvious lines appear, and lift the whisk to have curved sharp corners;

7. Add the durian milk puree to the whipped cream and stir evenly;

8. The swollen gelatin powder is melted into transparent gelatin liquid by insulating water;

9. Let it cool for a while until it is not hot and add it to the durian paste with light cream;

10. Flip up and down to form a uniform durian mousse paste;

11. Put a piece of Chiffon cake in a six-inch live bottom mold;

12. Pour half of the durian mousse paste, shake it flat, and add a slice of chiffon cake;

13. Pour in the remaining mousse paste, smooth the surface with a silicone spatula, shake it twice to remove bubbles, and refrigerate it for more than 4 hours. I will refrigerate it overnight;

14. Take out the cake the next day, blow the hot air along the mold twice with a hair dryer, and gently lift the bottom to release the mold;

15. The baking chocolate coins melt into a liquid state with the insulated water, and then place it until it solidifies;

16. Use a small spoon to gently scrape off the chocolate chips;

17. Decorate the chocolate chips on the surface of the cake, and sprinkle some almond slices;

Tips:
1. For the recipe of chiffon cake, please refer to the recipe I published before-six inches chiffon;
2. The amount of formula is just right to make a six-inch mousse, and the amount of durian is more. The mousse made has a strong durian taste and is very delicious;
3. It will be better to sift the durian puree!