Durian cheesecake
Overview
After waiting for a long time, the Musang King that had been attracting the attention of the fruit shop owner was finally in stock. I couldn’t wait to bring two of them back, and I specially saved a few pieces for making durian mousse. The aroma and mellowness was completely unmatched by ordinary golden pillows, so I made six pieces. As a result, the melon was quickly divided, and I could only taste the small piece that I managed to save for the photo〒_〒
Tags
Ingredients
Steps
-
The meat of Musang King is delicate in texture and golden in color. It is much better than Golden Pillow in terms of color, and the size is generally about 3 pounds each, which is not big, but the taste is very good.
-
Remove the core and weigh the net weight.
-
Mix egg yolks, milk, sugar, and rum.
-
Heat over water until saccharification. Whisk continuously during the entire process to make the mixture evenly heated and the liquid thickened.
-
Keep whipping until the color turns white, the volume increases slightly, and the liquid becomes thick after cooling (the entire whipping process takes about 3 minutes).
-
Add the durian pulp to the egg yolk paste that was cooled in the previous step and beat with a cooking stick until smooth and smooth.
-
Cut the gelatine sheets into small pieces and soak them in cold water until soft.
-
Soften the cream cheese and whip until smooth and without lumps.
-
Add the durian paste from step 6 and stir evenly.
-
Place the soaked gelatine sheets in the microwave for about 15 seconds to turn into liquid.
-
Mix well.
-
Add the whipped cream.
-
Mix well.
-
Place one layer of cake slices and one layer of mousse liquid into the mold (this recipe makes three parts of the square mold in the picture).
-
When it's done, put it in the refrigerator for more than 4 hours before unmolding and cutting it into pieces for consumption.
