In the video of the public class, I heard that the durian was processed well in a pressure cooker. I always wanted to try it, but I couldn't think of what to do. Until yesterday, the cake left mango cream frost, so I have this appetizer. The amount of materials used is five servings.
|Net Durian Meat||120g|
|Lettuce leaves||The right amount|
|Tuna meat in water||180g|
|Vanilla extract||Few drops|
Durian flesh was removed from the non-food part and placed in a pressure cooker for 30 minutes.
The mango flesh is pureed. Add egg yolk, fine sugar, whipped cream, mango puree to the container, and stir evenly with an eggbeater, heat and stir until thick in water (note that the liquid should not boil)
The butter is softened and whipped. After smoothing, pour the liquid from step 2 and beat until thick and fluffy.
Add honey, condensed milk, vanilla extract, rum, lemon juice, whipped into a smooth and delicate state.
Refrigerate in the refrigerator.
Scrape out the durian meat processed by high pressure and cool to room temperature.
Take 50g of creamy mango cream and mix well with durian meat.
After the whipping machine mixes well, the durian mango cream sauce is made. Refrigerate in the refrigerator.
Use thicker toast and cut into corners.
Take out the remaining mango cream, spread the top and bottom of the toast, and place it on the grill. Preheat the oven by 180 ° and bake for 10 minutes.
Lettuce take the pure leaf part, slice the tomato, cook the asparagus tip and put it in ice water for use.
Remove the baked toast, apply a layer of durian mango cream sauce, and order lettuce leaves, tomatoes and tuna in order.