Durian meat 200g
Milk 200g
Edible Silver Pearls: appropriate amount
1. Prepare the mousse filling ingredients. 2. Remove the core from 200g of durian flesh (therefore, prepare approximately 250g of durian). 3. Place 120g of milk and the durian flesh into a food processor to puree (it is recommended to puree finely for a better texture). 4. Pour out and set aside. 5. Meanwhile, soften 10g of gelatin sheets in the remaining 80g of cold milk. 6. After softening (20 minutes; during this time, you can proceed to Step 7 of whipping the cream), heat in a microwave for 60 seconds in three intervals to melt (melt in intervals, or directly heat in a milk pot to melt), then pour into the durian puree. 7. Whip the cream with 20g of fine granulated sugar until soft peaks form (only until it can hold large drooping peaks; it is easier to whip if the cream is frozen for 20 minutes beforehand). 8. Pour the whipped cream into the durian puree and mix well.9. Using a folding method, gently mix from bottom to top until evenly combined. 10. Prepare one 6-inch chiffon cake (for the recipe, please refer to my blog: Chiffon Cake). 11. Remove the top and cut into two even slices of your desired thickness (I cut thin slices for more filling). 12. Trim the edges with scissors (making the diameter slightly smaller than the 6-inch mold). 13. Place one slice of chiffon cake into the 6-inch mold. 14. Pour half of the mousse filling, then place another cake slice on top. 15. Pour the remaining mousse filling, tap to release large air bubbles, smooth the surface, and refrigerate for at least 4 hours (I let it set overnight before unmolding). 16. To unmold, wrap a hot towel around the mold briefly or use a hairdryer for a couple of passes (do not overheat, or the mousse will melt). 17. Melt one piece of chocolate on a plate.
Scrape chocolate shavings with a spoon, sprinkle chocolate shavings and almond slices on the cake surface, and decorate with sugar pearls.
When cutting, heat the knife over a fire; after each cut, wipe the knife clean, then heat it again—cut—wipe—heat—cut—wipe.
