Durian mousse

Overview

6 inch mold formula

Tags

• baking
• cake flour
• durian meat
• egg
• salad oil
• sugar
• whipping cream
• gelatin tablets
• milk

Ingredients

Steps

1. 1 Separate the egg whites and egg yolks, making sure the basin containing the egg whites is free of water and oil.

   

2. 2 Add 10 grams of sugar to the egg yolks and stir evenly.

   

3. 3 Add milk to egg yolks and mix well.

   

4. 4 Add corn oil to egg yolks and mix well.

   

5. 5 Sift the flour into the egg yolks and mix well.

   

6. 6 Beat the egg whites until rough foam, add 10 grams of sugar, continue to beat until fine foam, then add 10 grams of sugar, beat until wet foam, then add 10 grams of sugar, and finally beat until dry foam. Preheat the oven to 150 degrees.

   

7. 7 Add one third of the egg white paste to the egg yolk paste.

   

8. 8 Fold the egg whites and batter evenly with a spatula.

   

9. 9 Pour the mixed batter into the remaining egg whites and mix evenly.

   

10. 10 Pour the batter into the cake mold, knock out any air bubbles, and bake in a preheated oven at 150 degrees for 55 minutes

    

11. 11 Turn the baked cake upside down on a baking sheet to cool and unmold.

    

12. 12 Cut the cake into appropriately thick slices (two slices are needed), and cut off a circle around the edge so that its diameter is about two centimeters smaller than the mold

    

13. 13 Soak the gelatine sheets in cold water until soft.

    

14. 14 Put the durian meat into a blender and puree.

    

15. 15 Remove the gelatine pieces from the water and put them into the milk. Heat over low heat until the gelatine pieces melt.

    

16. 16 Pour durian puree into milk and mix well.

    

17. 17 Beat the light cream and sugar until 7 points. (As long as lines appear)

    

18. 18 Stir the durian and light cream evenly to make a mousse liquid.

    

19. 19 Take a piece of cake and place it in the bottom of the mold.

    

20. 20 Pour half of the mousse liquid to cover the cake slices.

    

21. 21 Add another cake slice.

    

22. 22 Pour in the remaining mousse liquid, knock out any air bubbles, and refrigerate until the mousse liquid solidifies before serving.