Durian Mousse

Name: Durian Mousse
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 140g Low-gluten flour; 4 egg; 20g Sugar; 30g Corn oil; 30g milk; 2g salt; 200g Durian; 15g Gelatin powder; 200g Light cream; 10g rum; 5g Lemon juice

by Mei is still

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

Many desserts use durian as the raw material, such as durian cake, durian crisp and so on. The durian pulp filling inside is even more rich and smooth, without a trace of strange taste, and what is left is full of sweet and crispy fragrance, which makes people unable to resist one by one.
Durian mousse is the most amazing dessert in the baking world. A light bite gives you a cool feeling and savors it carefully. Its smooth and rich taste is even more rare. The dense texture and unique taste of durian are unforgettable. The solid becomes a fragrant and sweet juice in the mouth, which is like a game that is irresistible.
The smell of durian has become a touch of elegant, if there is no scent, thickly enveloping the lips, tongue, and teeth, slowly swallowing, the long-lost tranquility and joy are quietly presented.
That tenderness and sweetness will wilfully overflow everywhere in the body. Therefore, the name "durian forgets to return" is really appropriate.

Durian Mousse

1. Put the eggs with sugar in a bowl

2. Sit in the egg beater in hot water of about 40 degrees

3. Use the whisk to blow the egg liquid at a medium speed and then quickly, so that the dripping egg batter will not disappear immediately when the whisk is lifted

4. Take one third, put it in a bowl of corn oil and milk, and mix well

5. Pour the custard mixture of corn oil and milk into the original custard

6. Pour in the sifted flour and stir until it is not dry, do not over-mix to avoid defoaming

7. Spread greased paper in the baking pan, pour the batter, and preheat the middle layer in the oven at 180 degrees for about 15 minutes

8. Gelatin is softened with blisters. Beat the durian meat into puree for later use

9. Whip the whipped cream until there is a clear pattern

10. Take out part of the whipped cream to decorate, or not to decorate. Heat over water to melt into gelatin water

11. Pour the gelatin water into the durian mud. Add milk, sugar, rum, lemon juice

12. Pour the whipped cream into the durian puree and mix well

13. According to the shape of the mousse mold, cut out the bottom of the cake

14. Put a piece of cake in the mousse mold, pour the mousse paste, smooth it, put it in the refrigerator and freeze for 2 hours or refrigerate for 4 hours

Tips:
1. The whole egg is best sent at 40 degrees.
2. Don't over-mix the flour and egg liquid to avoid defoaming.
3. Two pieces of cake can also be placed, first pour half of the mousse into the mold, then spread a piece of cake, and then pour the other half of the mousse on top.
4. Gelatine tablets can also be used. A piece of gelatine tablet is about 5 grams. The water temperature of the melted gelatine powder should not exceed 70 degrees, or it will affect the solidification.