Heavy Durian Popsicles

Heavy Durian Popsicles

1. Malay Imported Durian Musang King D197 Coreless

2. Take 300 grams of durian meat and add 50 grams of milk, and use a food processor to puree the fruit.

3. Beaten durian puree

4. Open the vanilla pods and scrape off the vanilla seeds with a knife.

5. Put the vanilla seeds and vanilla pods in the milk.

6. Heat the milk until it boils, turn off the heat and remove the vanilla pods.

7. Add 100 grams of fine sugar to the yolk and beat with a whisk.

8. Beat until the yolk becomes thick and light yellow in color.

9. Pour in the freshly heated milk little by little, and stir while pouring in. Be sure to pour little by little to prevent the egg yolk from becoming hot.

10. Heat the milk and egg yolk liquid on a low heat, stir while heating, until the egg yolk is thick, scratch the egg liquid on the back of the spoon with your finger, and the scratches will not close together.

11. Let cool the heated milk and egg yolk liquid slightly, put in the durian puree that has been beaten before, and mix well.

12. Add 300 grams of whipped cream and 50 grams of caster sugar, and beat to 80%.

13. Add whipped cream to the milk and egg yolk.

14. well mixed.

15. Pour it into the popsicle mold, don't pour it too full, just 9 minutes full. Just put it in the refrigerator and freeze.

Tips:

*Durian must be well-ripe, very sweet and fragrant!
*When pouring milk into the egg yolk, be sure to pour it in little by little. Be patient and don't scald the egg yolk out of the egg.
*Be careful not to fill up the popsicle mold when you pour it into the popsicle mold. Rinse it with cold water or blow it with a hair dryer.
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