Pulut Durian Cheese Mousse Cake

INGREDIENTS

Yield: 9 pieces

Pulut Santan

500gBeras Pulut Wangi

440gCoconut Milk

8gSalt

20gCastor Sugar

Durian Mousse and Filling

150gFruttose Durian Filling & Topping

100gPromex Cream Cheese

200gCandia 35.1% Fat UHT Whipping Cream

4gGelatin Powder

20gCold Water

Cocoa Butter Velvet Spray

100gCocoa Butter

100gVan Houten White Chocolate 23.7%

Oil Based Yellow Coloring

White Chocolate Glaze

15gGelatin

75gWater

230gGlucose

140gWater

230gCastor Sugar

140gCondensed Milk

220gVan Houten White Chocolate 23.7%

150gGel Base White Coloring

250gGel Base Yellow Coloring

Fruttose products used for this recipe

PROCEDURE

Pulut Santan

Soak beras pulut in water for 6 hours prior to cooking. Toss the water and place on steam cooker. Cook for 30 minutes or until soft.
Mix coconut milk with salt and sugar. Add to cooked pulut and mix well. Allow pulut to rest before serving. Use 42g per serving.

Durian Mousse

Bloom gelatin with cold water and set aside. Paddle cream cheese until smooth and add durian filling.
Melt gelatin and temper with a bit of cream cheese durian mixture, fold back into the rest of the cream cheese.
Whisk cream to a soft peak and fold until well combined.
Pipe about 30-32g of mousse in a mould, pipe 20g of durian filling, and seal with another layer of mousse.
Freeze overnight. Unmould the mousse and ensure properly frozen before spraying with velvet spray.

Cocoa Butter Yellow Velvet Spray

Melt chocolate and cocoa butter, add white color and yellow according to desired shade. Working temperature to spray is at 37-38 degree.

White Chocolate Glaze

Bloom gelatin and water. Set aside. In a pot, combine glucose, water, and sugar and boil until 105 degrees.
Add condensed milk and melted gelatin. Add white chocolate and mix until everything is well melted. Add coloring according to the desired shade of white and yellow, and blend.
Best to let rest overnight. To use, re-melt and cool down to 30-32 degrees before using.

Assembly

Shape the pulut in a 5cm round cutter. Place the sprayed durian mousse. Pipe dotted yellow glaze and decorate with green colored chocolate ring and chocolate flower.