Durian Parfait

Show: Back to the Streets   Chef: Malcolm Goh   Category: Dessert

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Ingredients

• Durian Parfait:
• 12 pieces grade A durian
• 200 ml santan
• 7 nos egg yolk
• 500 ml cream
• 100 gms sugar
• Vanilla foam:
• 1 pod vanilla
• 100 gms sugar
• 400 ml milk
• 1 tsp soya lecithin

Methods

1. Durian parfait:
2. Remove the flesh from the durian seeds and reserve.
3. Combine and whisk the egg yolks, santan and sugar over a baine marie or hot water bath until pale and thick.
4. Allow to cool down completely and stir in the reserved durian flesh.
5. Whip the cream until stiff peaks and fold into the chilled durian mixture.
6. Pour mixture into desired moulds and freeze overnight.
7. Vanilla Foam:
8. Combine the sugar and milk into a pot and bring to a simmer.
9. Cut the vanilla length ways and remove the seeds from the pod.
10. Add into the warmed milk together with the soya lecithin.
11. Using a hand blender, blend the surface of the milk to create volume and foam.