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1. A chiffon cake, 6 inches.
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2. First put the Dingjili powder into the milk to soften it.
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3. The durian is pitted and put into a blender together with milk to puree.
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4. Add whipped cream and sugar and beat until the vertical corners can be pulled out.
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5. Stir the whipped cream and the puree together.
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6. Cut the chiffon cake into the mold (about 1cm smaller than the mold).
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7. Pour in the mixed mousse and tap it on the table a few times to create bubbles. Keep it in the refrigerator for more than 5 hours. After demoulding, you can put chocolate and other decorations.
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Tips:For demolding, you can cover the mold with a hot towel or blow it with a hair dryer. The concentration of durian can be according to your own preference, and the amount here will be stronger.
