Dessert Recipe #01 – Durian Cheese Mousse Cake

INGREDIENTS

Crumb Base:

• 4 pieces of McVitie’s digestive biscuits (around 60g)
• 25g Unsalted butter

Fish Gelatin:

• 8g Fish gelatin powder
• 40g Cold water

Durian Cheese Mousse:

• 400g DurianBB Musang King Puree
• 150ml Light cream
• 226g Cream cheese

Garnishing (optional):

• Chocolate powder, green tea powder, durian powder
• Durian Mousse (50ml light cream and 50g durian puree)
• Mint leaf

METHOD

Crumb Base

1. Put the McVitie’s biscuits in a zip-lock bag and mash the biscuits with a wooden stick;
2. Melt the unsalted butter;
3. Add the melted butter into the bag and mix with the crumbs. Pour mixture into a cup and place it into the refrigerator for approximately 20 minutes.

Durian Cheese Mousse Layer

1. Separate the DurianBB Musang King Puree into two portions: 240g (large) and 160g (small);
2. Mix fish gelatin powder and cold water, then heat up with hot water to melt;
3. Whip light cream until soft peaks form;
4. Whip room temperature cream cheese until smooth;
5. Add the large portion of durian puree into the cream cheese. Mix evenly.
6. Add the whipped light cream. Mix evenly.
7. Lastly, add the fish gelatin into the mixture. Mix evenly.
8. Pour the entire mixture into a piping bag.

FINAL TOUCHES

1. Using the piping bag, evenly lay a layer of durian cheese mousse onto the cup filled with crumbs;
2. On top of the durian mousse, use the small portion of DurianBB Musang King Puree to lay atop;
3. Finally, lay the rest of the durian cheese mousse on top of the puree.
4. Put cup into the refrigerator for two hours and it is ready to serve.

GARNISHING (optional)

• Make an additional portion of durian mousse. Mix together with light cream and durian puree. Whip mixture until soft peaks form;
• Pour mixture into a piping bag and place it into the refrigerator for 10 minutes.
• Sprinkle chocolate powder, green team powder and durian powder on top of the desserts;
• Before serving, garnish the desserts with durian mousse.