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.