Since the Philippines is actually no stranger to durian as it’s abundantly grown particularly in Davao, the challenge now is creating something delicious aside from the usual by-products we know such as candy, pie, ice cream and float.
And we found this. A durian mousse cake.
Well, though you could substitute durian with mango or strawberry as in Helen’s recipe, we better stick with durian since this is what the feature is all about. Anyway, while the ingredients are actually easy to find, the different sets of ingredients makes it look complicated — as the durian mousse itself is even like a recipe within a recipe. Still, take heart, surely this cake is worth it.
BATTER. 4 fresh eggs. 2 tbsp vegetable oil. 1 tbsp water. 1 tsp vanilla extract. 1 tsp salt. 1/2 tsp cream of tartar. 100 grams of sugar. 100 grams of flour.
DURIAN MOUSSE. 400 grams durian flesh. 200 ml milk. 1-2 tbsp of sugar. Gelatin liquid (15 grams gelatin powder and 3 tbsp water). 50 ml of whipping cream.
TOPPINGS. Your choice, however, Helen suggests it be caramelized dry coconut or coconut flakes. Key is to top your cake with a flavor that would enhance or blend well with durian.
The end product or the finished cake itself looks good so, if you have not tried one, just imagine its taste — what with the egg yolks, vanilla extract and durian all mixed together??