Serawa Durian with Roti Jala

Serawa Durian with Roti Jala (Durian in Coconut Milk with Lacy Pancake)
1 tube of seedless frozen durian (or 5-6 pieces)
1 can coconut milk, 400ml
4-5 tbsp brown sugar
4-5 drops of pandan flavoured paste
1. Put everything in a pot and cook on low heat. Stir often. This would be maybe between 12-15 min.
2. Pour them into a bowl and enjoy with roti jala or bread.
3. If you like it chilled, just put it in the fridge for a few hours.

Durian Mousse Recipe

What you need:

Durians - how much to use, depends on how strong you want the flavour to be
1 tablespoon butter
Sugar, to taste

125 ml cream - we used pour
and whip
3 large eggs, separated

Gelatine, dissolved in hot water (I
didn't use this, but recommended, I think)

What you do:

Remove
the durian flesh from the seeds. Puree to a smooth paste, and set aside.
Meanwhile, melt the butter in a saucepan, then add the durian. Add in sugar
to taste, keeping in mind that it will be diluted slightly later. Leave on the
heat until the mixture is heated through.
Add in the egg yolks and stir to
mix.
Meanwhile, using an electric mixture on low speed, beat the egg whites
in a spotlessly clean bowl until they are frothy, then gradually increase the
mixer's speed and beat until soft peaks form. Continue beating until stiff peaks
form. Beat several tablespoons of the egg whites into the durian mixture to
loosen.
In another bowl, whip the cream until soft peaks form. Spoon the
cream over the durian mixture, then spoon the remaining whites over the cream.
use a large metal spoon or rubber spatula to fold the durian into the cream and
egg whites. Add in the gelatine at this point, if using.

Either spoon
the durian mousse into a large serving bowl or divide between 4 or 6 individual
bowls. Cover the bowls with clingfilm and chill the mousse for at least 3 hours
before serving.

Quote of the day: Eating durian is like eating delicious custard in a toilet.

Durian Ice cream recipe

While durian is not native to China, both China and Hong Kong are major import markets for this distinctive looking fruit. The sweet flavor and thick texture of durian makes it perfect for ice cream. Use fresh durian if possible.

Ingredients:
4 to 6 segments fresh, frozen or canned durian, as needed to
make 4 ounces durian paste
2 large egg yolks
3 tablespoons granulated
sugar, or to taste
1 teaspoon vanilla essence
1 cup light cream
1
cup whole milk
Preparation:
Remove the seeds from the durian. Use an
electric mixer to mix the flesh into a paste. Press the paste through a fine
sieve. You should have 4 ounces durian paste at this point. (If not, use more
durian). Chill the durian paste until ready to use.

In a medium bowl,
whisk the eggs with the vanilla essence and sugar.

Bring the milk and
cream to a near boil over medium heat. Reduce the heat to low. Pour in the egg
mixture, stirring constantly to thicken. Take care not to let the mixture boil,
or the milk will curdle (if you see bubbles forming at the edge of the saucepan,
take it off the stove element).

Allow the custard to cool. Chill the
custard in the freezer for 30 to 45 minutes, until it is just beginning to
harden. Gradually stir in the durian paste, a tablespoon at a time.

Either continue freezing, stirring several times throughout, or finish
the ice cream in an ice cream maker.