Durian Parfait
Durian Parfait
Try this quick and easy dessert recipe by Malcolm Goh from Back to the Streets.
  • Difficulty Level Easy
  • Technique Chilling
  • Preparation Time 13 hours 40 minutes
  • Cooking Time 45 minutes
  • Yield 8 servings
  • Durian Parfait
  • 12 pieces Grade A Durian
  • 200 millilitres Santan [Coconut milk]
  • 7 Egg yolk
  • 500 millilitres Cream
  • 100 grams Sugar
  • Vanilla Foam
  • 1 pod Vanilla
  • 100 grams Sugar
  • 400 millilitres Milk
  • 1 teaspoon Soya lecithin
  1. Durian Parfait:
  2. Remove the flesh from the durian seeds and reserve.
  3. Combine and whisk the egg yolks, santan [coconut milk] 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.
  1. Vanilla Foam:
  2. Combine the sugar and milk into a pot and bring to a simmer.
  3. Cut the vanilla length ways and remove the seeds from the pod.
  4. Add into the warmed milk together with the soya lecithin.
  5. Using a hand blender, blend the surface of the milk to create volume and foam.

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