Ông Táo's Kitchen
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1.
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| Durian Mousse |
Viet Nam News
with chef Patrick Ho from Fortuna Hanoi Hotel
A must try for connoisseurs of lovely sweet durians!
Ingredients: serves 3
For the base:
100g digestive biscuits
30g butter (melted)
For the durian mousse:
200g durian flesh (pureed)
3 pieces gelatin leaves
200ml whipping cream
1 tablespoon lemon juice
2 egg yolks
50ml milk
40g caster sugar
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| Chef Patrick Ho |
Method:
- To make the base, process the biscuits in a food processor to make rough crumbs and add the melted butter. Process again until it makes damp, clumping crumbs and then tip them into every chef rings. Press the biscuit crumbs into the bottom of the tin to make an even base and put it into the fridge while you make the filling.
- Put the gelatin leaves in cold water. In a sauce pan, warm the milk with sugar until the sugar completely dissolves. Add the softened gelatin and mix well. In a large bowl, add the egg yolks then gradually pour in the warm milk to mix with the yolks. Mix in the lemon juice and durian flesh until well combined.
- Whip the whipping cream until stiff peaks form. Fold it into the durian mixture and divide the mixture into each chef ring. Chill in the fridge until it sets. Enjoy!
You can enjoy the dish at Fortuna Hotel, 6B
