Durian Mousse Cake
1.
Use a mousse ring to cut the bottom of the biscuit into two pieces for bottoming and filling. Soak the gelatin in ice water for 5 minutes until soft
2.
Put the egg yolk and sugar into the container and stir until the egg liquid becomes lighter in color. At the same time, heat the milk, add the soaked gelatin flakes and stir until melted. When the milk starts to boil, turn off the heat, and then slowly pour the hot milk into the egg yolk , Stir quickly while pouring in to prevent the yolk from being cooked. Let it be warm again
3.
Then add the durian pulp to the egg yolk and mix well. If you like the texture, just mix the durian meat and add it. If you like it, you can use a sieve to twist the durian meat again. Whipping the fresh cream does not need to be hard, as long as it is slightly thick but still flowing. Add durian and egg yolks and mix well to form a mousse paste
4.
Place a piece of finger biscuit on the bottom of the mousse ring, pour the mousse paste to half the height of the mold, put the finger biscuit sandwich layer, and then pour the remaining half, put it in the refrigerator to freeze or freeze to solidify; wait for the mousse Take it out after solidification, and slightly decorate the surface with rose petals and fondant flowers
