Joined: May. 99
Welcome to Diana's Desserts website and to the Discussion Forum.
I don't have a recipe for Durian Mousse Cake, but I do have some other recipes using Durian including a recipe for Duriam Pudding. Here they are:
Durian Cup Cakes
Suitable for toddlers and older children
Makes 15 servings
240 g self-raising flour
160 g margarine
100 g castor sugar
1 egg (whisked)
300 g durian flesh
3 tablespoons skimmed milk
Using a cake mixer, cream margarine, sugar, durian and egg together till fluffy.
Fold in flour and skimmed milk.
Spoon cake mixture into muffin cups and bake for 20 minutes at 175 C, or until cup cakes are golden brown in colour.
You may replace durians with three mashed ripe bananas.
Yield: 8 Servings
6 oz Butter (3/4 cup)
5 oz Sugar (2/3 cup)
4 Egg, separated
6 oz plain Flour (3/4 cup)
Preheat oven to 350 F (180 C). Remove flesh from the durian and discard the seeds. Puree the flesh in a food processor. Beat butter and sugar together until smooth then beat in the egg yolks. Sift flour and beat it into the butter mixture. Beat in the durian pulp. Whip egg whites into stiff peaks and fold them into the mixture. Bake cake in a greased 8" cake pan for 1 hour or until cake is done when tested with a toothpick.
Yield: 8 to 10 servings.
Recpe From "Exotic Fruits A-Z" by Josephine Baker.
Durian Butter Cake With Citrus Frosting
250g unsalted butter
250g caster or fine granulated sugar
4 (grade A) eggs
200g durian flesh
250g self-raising flour & 1/8 level tsp bicarbonate of soda (sift together)
3 tbsp milk
50g--100g cashew nuts
100g unsalted butter
200g icing sugar, sifted
2 tbsp kalamansi (limau kasturi) juice
2 tsp finely shredded kalamansi peel
Brush two 18cm cake pans with softened butter and dust with a light sprinkling of flour, tap out excess. (I love tube pans--the ones with holes in the centers as the cakes cook much more quickly and evenly.) Preheat oven to 180°C/350°F.
Remove butter from the refrigerator about 15 minutes before using to allow it to soften slightly. Cut butter into smaller bits. Place in mixing bowl with the sugar. Cream, preferably with electric beaters, until light and fluffy.
Crack eggs into a bowl and beat with fork until yolks and whites are well mixed. Add eggs to the butter/sugar mixture (about a tablespoon at a time), beating well after each addition. (Adding the eggs gradually prevents the batter from curdling.)
When all the eggs have been incorporated, add the durian flesh (chop roughly if the pieces are large or lumpy), beating well for a minute or two. Using a large metal spoon or rubber spatula, fold in the sifted flour in three, roughly equal batches, adding one tablespoon of milk after each addition of flour.
Spoon mixture into the prepared tins, level the top and bake in preheated oven for 25 to 35 minutes. Test by inserting a skewer in the middle of the cake--it should come out without bits of batter sticking to it. Once cake is cooked, remove from the oven and allow it to sit in the tin for 5 minutes before carefully loosening it around the edges with a palette knife. Turn out onto a wire cooling tray. Once cake is completely cold, transfer onto a serving platter.
Place the cashew nuts on a baking tray and toast in an oven preheated to 150°C/300°F for 10 to 15 minutes or until golden brown. Remove and set aside to cool.
Make frosting by beating the softened butter and icing sugar together until smooth and fluffy. Gradually add the juice and rind, and continue beating until creamy. Cover the (cooled) cake with frosting and sprinkle the toasted cashew nuts over the top. (The above quantity will cover the top and sides of one cake or only the tops of both cakes--you decide!)
Durian And Coconut Tart
Not as bizarre as it sounds--this combination of crisp, light pastry and rich, fragrant filling of durian and fresh coconut actually works!
200g plain flour
1/4 level tsp salt
120g cold unsalted butter, cut into 1cm cubes
1 cold egg, beaten
140g unsalted butter
180g fine granulated sugar
3 (grade A) eggs
220g durian flesh
180g freshly-grated coconut (white part only)
1/4 level tsp salt
3 tbsp thick coconut milk
To make pastry, sift flour and salt. Place in a food processor with the cubed butter. Pulse until mixture forms fine crumbs. (If you don't have a food processor, keep the butter cold and in one piece and grate on the coarse side of a grater, directly into the flour. Mix with the fingertips until mixture forms fine crumbs. Avoid overworking.)
Add beaten egg, a little at a time, until pastry starts to bind together. (Depending on the size of the egg and dryness of the flour, you may or may not need all the egg. However, if mixture looks a little dry, add a few drops of cold water.) Knead pastry very quickly and lightly until smooth. Wrap with greaseproof paper or cling film and refrigerate for 15 to 20 minutes before rolling out.
Roll pastry out thinly and evenly on a lightly floured working surface and line a 20cm shallow tart pan or 15 to 18 tartlet tins. Trim and fluke edges and prick the bases with a fork. Chill pastry in the fridge for 15 minutes.
Preheat oven to 190°C/375°F. Line the pastry with greaseproof paper and fill with dried beans or (uncooked) rice. (This prevents the pastry from rising and bubbling.) Bake in the preheated oven (15 minutes for the large tart, 8 to 10 minutes for the tartlets) before removing the greaseproof paper and beans. Return to the oven for another 5 to 7 minutes to dry out the bases, before spooning in the filling.
While the pastry is in the oven, prepare filling. Cream butter and sugar together, stir in the eggs, one at a time (if it curdles, it isn't a tragedy!).
Add the durian flesh, grated coconut, salt and coconut milk, stirring well. Fill the partially-cooked pastry case (or tartlets) with the filling. Turn the oven temperature down to 160°C and bake until the filling of the tart or tartlets is golden brown (about 15 minutes for the tartlets and 25 to 30 minutes for the large tart).
DURIAN TRIFLE PANDAN CAKE
1 jar Brown kaya
8 Durian segments, seeds removed
4 tbsp Sago
1 Pandan leaf
800 ml Milk
200 ml Whipped cream
100 g Sugar
5 Egg yolks
60 g Cornstarch
1. Bring to boil a half pot of water with the pandan leaf. Add sago and continue to cook for another 3-4 minutes. Remove from heat, cover and leave sago to become translucent.
2. Cut pandan cake into 1-cm slices and line one layer at the bottom of a 25- x 35-cm glass tray, 6 cm or more deep.
3. Mix 6 durian segments with the kaya. Break up any large chunks if necessary. Strain sago (discard the pandan) and add in, mixing thoroughly. Pour over (2) to form a second layer.
4. Using a blender, blend the remaining durian with quarter of the milk. Cook this mixture thoroughly. Leave to cool before whisking in cream, sugar, egg yolks and cornstarch.
5. Bring remaining milk to boil and add (4). Whisk constantly till thickened and cooked through.
6. Pour this "custard" into the glass tray to make the final layer.
7. To absorb water condensation, "tent" the durian trifle loosely with newsprint or any absorbent medium and refrigerate.
8. Serve plain or decorate with whipped cream and finely chopped peanut brittle.
330g of water
161.5g of fresh milk
80g of white sugar
35g unflavored gelatine
200g of durian puree
Boil the water and dissolve the ingredients slowly, stirring the mixture to speed up the process.
With an electric mixer, beat the mixture throughly.
Heat the mixture to a slow simmer and maintain it for fifteen minutes, stirring during five minute intervals.
Leave the mixture to cool and put it in the refrigerator to set and gel into a pudding.
I don't know what country you live in, but you may need to convert the ingredients into imperial from metric if you live in the United States.
Good luck and please leave a message here if you make any of these desserts and how they turned out.