Kitchen Corner

July 22, 2010

Durian Mousse Cake


It's been very long time I've not doing anything here. No baking and no blogging as I was very sick for the pass few weeks, but now I feel much better and trying to share a recipe with you - all my supporter and blog lovers. I made this last month and like the texture very much. I'm quite particular with mousse texture before too much gelatin will produce a hard jelly type which couldn't give the "melt in the mouth" and creamy texture whereas not enough gelatin would afraid the mousse will not set nicely.


This time the texture is just right to what I was looking for and really happy with the result. Airy soft, moist and creamy. For Durian lovers, you will like it. My guests enjoy it very much!


Recipe for 8 x 5cm individual cake:

For the base:
100g digestive biscuits
30g butter (melted)

For the durian mousse:
200g durian flesh (pureed)
3 pieces gelatin leaves
200ml whipping cream
1 tablespoon lemon juice
2 egg yolks
50ml milk
40g caster sugar


  1. To make the base, process the biscuits in a food processor to make rough crumbs and add the melted butter. Process again until it makes damp, clumping crumbs and then tips them into every chef rings. Press the biscuits crumbs into the bottom of the tin to make an even base and put into the fridge while you make the filling.
  2. Put the gelatin leaves in cold water. In a sauce pan, warm the milk with sugar until the sugar completely dissolved. Add in the softened gelatin and mix well. In a large bowl, add in the egg yolks then gradually pour the warm milk to mix with the yolks. Mix in the lemon juice and durian flesh until well combine.
  3. Whip the whipping cream until stiff peak. Fold it into the durian mixture and divide the mixture into every chef rings. Chill in the fridge until it set. Enjoy!

52 comments:

Pei-Lin@Dodol and Mochi said...

Grace, bring this for us all to try!!! Haha! The durian mousse does look good, just like what you've described here! Yea ... It's durian season. I guess this post of yours came at the right time! Haha!

Btw, nice to hear that you're feeling better and back on track again. I'm not doing good now: I can log on to my a/c and leave my comment here now is because I'm on a medical leave. *Sigh* I woke up with a swollen pink eye! =S

Anncoo said...

Welcome back! Hope to see more of your posts soon.
The durian mousse look so pretty and yummy too! Must start to do some durians bakes now ;)

Passionate About Baking said...

Hi Grace,
Ah, I wanted to say that I will try this durian mousse as I have some durians in my freezer, until I saw Pei Lin's comment and tend to agree with her! Hahaa...
Take care ya. Hope to see more of your bakes soon! :)

Angie's Recipes said...

Love the king of fruit!Your durian mousse has the perfect texture!

Honey Bee Sweets said...

Dear Grace, hope everything is well now, do take care yah! Your Durian Mouse cake looks so good! Like those sold in store, very pro! I have some fresh mango( no durian too bad), do you think it will work too? Btw, why do you prefer gelatine leaves verses powder? Just curious, thanks for the advice. ;)

Wen said...

Very nicely done! Thanks for sharing.

Halina said...

Hi Grace, if I'd like to use powdered gelatin, how much would I need? I cannot find gelatin leaves that's halal. Thanks in advance!

Anonymous said...

Hi Grace,
Interesting receipe...Thanks for your generosity in sharing the receipe. Hope u r feeling better.
One question: what is this gelatin leaves- where can i get it? Can i use the powder type? if yes, what is the quantity to be used.
Thanks!
Emily :p

Happy Homebaker said...

Hi Grace, glad to know that you are feeling better now :) I will love to make these for my elder child, he loves durian, whereas the younger one will throw up like a pregnant woman after swallowing one tiny bit of durian. However, I am concerned about the egg yolks not being really cooked, that's why I have never tried making proper mousse cake. Can I ask whether I can boil the egg with the milk mixture?? Hope I am not asking a silly question :')

Small Small Baker said...

Hi Grace, you know although I have not been leaving comments, I do follow every single post of your blog. Was wondering where did u go. I hope u are feeling better now. Your durian mousse cake look so good! And I love that 2nd photo, just like those from books and magazines!

Shirley @ Kokken69 said...

Fabulous treat,Grace! Do we get to try? :)

Jess @ Bakericious said...

Grace, welcome back! I agree with Pei Lin & Jane, make some for us hee hee hee... The durian mousse looks so great and pretty. Take care ya!

Honey boy said...

hi Grace,

Good to know you are well now. I'm not a mousse cake person neither durian eater. But the work looks very pretty indeed!

ReeseKitchen said...

Hi Grace, take good care as the whether is not good now. Btw, I did some durian cheese tarts too..:) But your mousse cake is lovely and so pro!

The Experimental Cook said...

Glad you are back. Thanks for sharing!

wendyywy @ Table for 2..... or more said...

Ooooohhhh.......... I can smell it from here. Gosh. Durian, yum yum.

Cuisine Paradise said...

Wow... this is so lovely!!!! And you hav used one of my fav fruit as ingredient :) Thanks for sharing this wonderful recipe. Will get the ingredients to try it out soon :)

Bakertan said...

Hi Grace,

Hope you are feeling better now. The mousse cake looks really good and the photos are very well taken.

cheers and take care =]

edith said...

Oh gosh, these little ones look extemely inviting and yummy.

Kitchen Corner said...

Hello to all my dear supporter! Thanks for leaving some lovely words and supports! I still can't get into the kitchen to cook or bake anything yet but I would definitely keep in touch with you all by reading your new updates and comments. About the conversion of quantity for the gelatin leaves and gelatin powder, I've no idea about it but I think Jane(Passionate About Baking) could help us for the question, Jane, could you please tell us how many grams of gelatin powder for a piece of gelatin leave? As a question from HHB, I would say the warm milk will cook through the egg yolks when they mix together. May be there is a better solution if anyone could provide a better information to help HHB's question.
Lastly, thanks everyone for drooping here. You all are lovely people!

Happy Homebaker said...

Thanks Grace for your reply. I will try it out someday, thanks for sharing and get well soon :)

Sonia (Nasi Lemak Lover) said...

glad to know you have getting better. Immediate bookmarked this recipe, my family members are durian lover too.Thanks for your time to share us this lovely recipe.

quizzine said...

Hope you are getting in good form, and can see more delicious bakes from you! This durian mousse looks very tempting, but do you have any idea the amount of gelatine powder i need to use to replace 3 sheets of gelatine leaves. To be frank, i have not and do not know how to use gelatine leaves ... oops ;-p

Elin said...

Grace..glad to know you are well now. Do take care...durian season always make perople sick :) This is a wonderful durian mousse cake. If I were to bake a 9" dia cake do I need to double this recipe? and how many gm is one leaf of gelatin? Over here the gelatin comes in powder form. Thanks..waiting to hear from you so that I can get to bake this deliciousness :)

ICook4Fun said...

Grace, glad that you are feeling better. No wonder no updates from your blog. Been coming around to check on you. You are so good at making cakes and bread. This durian mousse cake look like it just came out of a fancy restaurant kitchen. Great job Grace. Wish I get a taste of it :)

tigerfish said...

Hope you are better now. Well, the Durian Mousse Cake is telling me you are better...:D

Piggy said...

I'm drooling over your durian mousse cake, looks soooo yummy! Sadly I can't get durian in Taiwan, miss it so much!

mysimplefood said...

To all durian lovers!! Cheers! Great recipe

Swee San said...

durian durian! The other day I made durian ice cream and well, the smell was in there for 2 weeks!! Do u have this problem ? or is there a fast way to get rid of the smell, especially in containers where you keep the durian goods..

stefania.confidential said...

Che delizia il tuo blog, ciao :)

Food For Tots said...

Glad to know that you are better now. Take care and have more rest!

Love your durian mousse cake. The texture is so soft and gives me that kinda "melt in your mouth" feeling. Definitely give it a try.

Maria said...

OMG I LOOOOOVE durian!! This looks amazing! Must bookmark this and all your other mouth watering durian recipes... Thanks for sharing!! xxx

quizzine said...

Hope u completely recover very soon so that we can see your delicious posts!

Anne said...

looks sooo rich and decadent!

Little Inbox said...

Hope that you are fully recover now.
This is a nice dessert. Your determination has brought you a successful Durian Mousse Cake recipe. :)

Mandy said...

glad to hear that you are feeling better! The durian mousse looks really nice. I would trade anything for a D24right now!

Sook said...

Oh the mousse cakes look so gorgeous!! Yum!

Taís Marçal Diniz said...

Olá adorei seu blog, já estou seguindo!
Beijos!
http://myblogsaborear.blogspot.com/

pigpigscorner said...

This looks so good! I miss durian!

Anonymous said...

Dear Grace,

When you mention add in the softened gelatin, do you meant the cold water mixture or the softened gelatin leaves into the milk & sugar mixture?

Kitchen Corner said...

Hi Anonymous,
Sorry that my description was not clear. Put the gelatin leaves in cold water, it'll be softened in few minutes. Use your hand to take out the softened gelatin then squeeze out the water. You don't need that water. Add the gelatin to the warm milk and sugar mixture till combine. The softened gelatin will dissolve.

Anonymous said...

Dear Grace,

Thanks for your explanation on the gelatin leaves. I tried previously using gelatin powder on a stainless steel bowl and melt over a pot of barely simmering water but the gelatin powder melt and clump all together and my blueberry mousse cake failed. Think gelatin leaves should be a safer method. I will try again and hopefully it will turn out well this time. Many thanks, Sherline

Nutpi said...

My husband just passed by the computer when I was reading about this pretty mousse cake. Needless to say he wants me to bake it but I first need to find out what durian flesh is.... the job of the week Ig guess.

I must agree with my husband, it looks fantastic and we need to eat it!

Kitchen Corner said...

Ni Nutpi,
I'm not sure if I can call the durian flesh as durian meat.

shreesivalin said...

Dear grace,

I must say you are gifted to have such wonderful knowledge abt cooking & baking. I have just started to cook and bake, and i have a long way. Just wondering what is gelatine leaves? Where can i buy them? Also, where do you get these tiny round moulds?

Kitchen Corner said...

Hi shreesivalin,
Thanks for dropping here! I hope you like the recipe.
Perhaps you could find out from Google what is gelatin leave. It's something that help the mousse to set when reach to a certain cold temperature. You could get it from supermarket or bakery shop. I got the round mould from the UK.

dining tables said...

This is what I have been finding for over a month. This post looks so heaven to me! Really looks so delicious.

fajar said...

I really liked the durian fruit. it's also very unique and diverse kinds. but I do not understand, why many people who do not like durian

Felicia said...

I want to make it into a 7" cake. So should I double everything in the recipe?

Kitchen Corner said...

Hi Felicia,
I have not tried in 7 inches cake pan but you could give it a try. Cheers!!

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