1. A six-inch chiffon cake embryo.
2. Divide into cake slices about 1cm thick, actually use three slices.
3. 7.5 grams of gelatin tablets are softened with 30 grams of water.
4. Add two egg yolks, 25 grams of milk, 10 grams of rum, and 30 grams of caster sugar to the basin and mix well with a whisk.
5. The insulating water is quickly whipped until the liquid has very fine foam, then take it out and let it cool. It needs to be in this state like the picture below.
6. 200 grams of Kerry cream cheese, softened at room temperature or insulated with water, and whipped until it is smooth and non-grainy.
7. Add the cold custard to the cream cheese and beat evenly with a whisk at low speed.
8. Press 150 grams of durian pulp into a puree, soak the gelatine slices to decanted the water, melt into a liquid in insulated water or heat it in a microwave oven for 30-40 seconds, take it out and let it cool to your hands. Add the durian pulp to the cheese paste and mix well with a whisk.
9. Add the cool gelatin liquid to the durian cheese paste and mix well.
10. In order to obtain a delicate taste, the durian cheese paste can be sieved.
11. Anjia whipped cream 100g, add 10g sugar, and beat with ice water to 60% (the state is that the surface has just appeared lines, but it can flow slowly). Stir the cream and durian paste evenly with a spatula
12. Put a piece of cake into a six-inch round mold with a movable bottom (preferably a heightened mold), and pour an appropriate amount of cheese paste. Repeat for a layer of cake slice and a layer of cheese paste twice.
13. The mold is a bit low, and I want to get a uniform effect on each layer, but it is a little full 😓 put it in the refrigerator for more than four hours.
14. After removing the film, the durian has a very rich flavor.
15. Cut into pieces and eat.
16. I used a fruit knife to eat in a hurry, causing the incision to be not smooth.
17. Very tasty
