Durian Mousse

Ingredients

Mousse

• 120g of HCT durian pulp
• 80 ml Whipping cream 35% fat
• 1 tbsp Sugar or as appropriate

Crumble

• 2 digestive biscuit for crumble

Topping

• Extra whipped cream
• 100 ml 35% Whipping cream
• 10 g Sugar or as appropriate

Mix all the mousse ingredients together until smooth with a hand blender. Do not over blend to prevent whipping cream from turning oily.

Use a mixer to blend the digestive biscuits to be used as crumble for mousse.

Mix all the Topping ingredients until soft peaks are formed. We can start to plate the dessert by laying a thin layer of crumble as the base, followed by the durian mousse, then scoop a small portion of whipped cream on top of the mousse. Drizzle some more crumble on top of the whipped cream to complete the dessert.