♡A Thorny Weekend-We are all so happy with them♡

We were in a treat of durian yesterday. Hubby and myself had bought some durians. Probably a little too much but I had plans to make a durian cake during the weekends.

Yes, it was a excellent decision with my durian mission. These durian moussr were a great hit amongst us. We loved these durian mousse so much that we can just eat them as they were...

 I was too lazy to make the sponge cake so I had use the ladyfingers and piped the durian mousse on them and stacking them up on twos.

 I would say these Durian Mousse Sticks were fantastic as it was just nice for one person. The durian mousse portion was just right, it was easier to eat, suitable for a quick dinner dessert for all the durian lovers.

 Having some balance mousse, I decided to bake a little sponge cake and stacked them up into a small little squarish durian mousse cake.

 These cake was more welcomed by my hubby and Nat as they preferred more durian mousse:))

As for me and my friend, Michelle, who came over today for her swissroll baking session, loved both versions of the durian mousse.

Sharing this great durian mousse recipe as adapted from Katherine Kwa

Ingredients:

(A)

2 egg yolks

50g sugar

2 tsp custard powder

50ml milk

Put all ingredients in a bowl. Mix them over a pot of simmering water. Mix until mixture becomes thick.

(B)

1 tbsp gelatine

60ml water

Mix ingredients and mix them over a pot of simmering water. Mix until well dissolved.

(C)

300g puree durian

Mash and sieved the durian flesh

(D)

250g whipped cream

Mix (A) + (B) + (C), mix well. Add in (D) and mix well until well blended.

You may wish to either use the ladyfingers or bake a sponge cake to go along with these fantastic durian mousse:))

Durian Chiffon Cake

After trying the durian cupcakes, I had leftover durian puree.. So I decided to try baking a Durian Chiffon Cake. My friend Eileen had given me 2 durian recipes to be attempted, and this is the 2nd one... Let's see how we fair in this Durian Chiffon.

 I had added fresh durian puree, not too sure how much 1/2 cup of durian puree will be, I had used about 125g of them. The batter came out abit stiff, very difficult to combined, but after adding in the durian puree, it became more manageable.
There wasn't any durian smell after I added in the puree, so I was crossing my fingers to see how this chiffon will turn out to be....

Mmmmm, not too bad... While baking half way through, the fragrant of the durian came by... and the whole house was smelling of durian. Nic on the other hand was telling me that it was so smelly... whereas for me, I was waiting for the outcome of this chiffon...:))

The texture of the chiffon came out not too bad, soft & fluffly, but it was a little little dense. But overall of it, it was very tasty!

So if you like durian, you might like to give this a try too?

Recipe as adapted from My Kitchen,

Ingredients (8"):
A
4 egg yolks
20gm caster sugar
40gm vegetable cooking oil
30ml milk (I used 40ml)¼ tsp salt
½ tsp durian essence (optional) (I omitted)
B
100gm cake flour (or 85gm all purpose flour + 15gm cornflour)
½ tsp baking powder

C
4 egg whites
100gm caster sugar
⅛ tsp cream of tartar

D½ cup durian flesh, pureed ( I used about 125g)

Directions:

1. Preheat oven to 170 degree C.
2. In a large mixing bowl, whisk together ingredients A until combined.
3. Sift together ingredients B, then add into (2) and mix well. Set aside for later use.
4. In another large mixing bowl, beat egg whites until soft peaks. Add in sugar and cream of tartar and continue to beat until stiff.
5. Take ¼ of the meringue and mix with (3) until well mixed. Gradually add in remaining meringue, and lastly stir in durian puree. Stir until just combined.
6. Transfer batter into chiffon pan and bake in the preheated oven for 40 minutes.
7. Invert the cake immediately after taking out from oven, and cool on rack completely before turning out from mould.

Durian Cupcake 榴莲杯纸蛋糕

Again, my friend Eileen had given me another recipe to try. This time she say these durian cupcakes were delicious and I must try them. It was really so tempting... Durian.... Nat loves durian as well, so she was up for this recipe, and so did hubby. We had went to the market to buy some durian, but thinking the durian are made for baking, I did not buy those top quality ones. Perhaps the quality of the durian will somehow affect the taste of the durian cupcakes. I had previously baked a Durian Cake last year, this will be my 2nd attempt. This recipe came from Wokking Mum, and I made some modifications to the ingredients.

The durian cupcakes had given a very nice fragrant while they are in the midst of baking. Cupcakes rosed very well, had a nice browning top. I had added more of the durian as I will prefer a heavy taste. Texture of the cupcakes were excellent, soft & fluffy, except that I find them abit dry and too dense at the bottom, probably I hadn't mashed the durian properly:-p I will think to add some milk to soften the texture in my next attempt. Let's see how it goes.

Ingredients:

(I have used half of the recipe, using 200g durian flesh, margarine, 2 eggs, self-raising flour)

250g Mashed Durian Flesh (original was using 170g)

250g Butter

150g Castor Sugar (original was using 180g)

5 Eggs

240g Flour, sifted (Plain/All purpose)

2 teaspoon Baking Powder, sifted

Method:

1. Cream butter and sugar til light fluffy.
2. Add one egg at a time and continue beating.
3. Add in durian gradually and beat for 2 1/2 minutes.
4. Add in flour and baking powder.
5. Mix well.
6. Pour batter into a greased and lined 25cm X 25cam baking tray. ( I baked in 6' rectangle tin and muffin cups)
7. Bake at 180C for 40 to 50 minutes or till cake is done (check using toothpick).