serves
8-10
prep
50 minutes
cook
35 minutes
difficulty
Ace
serves
8-10
people
preparation
50
minutes
cooking
35
minutes
difficulty
Ace
level
Ingredients
Mango and lemon sorbet
- 400 ml fresh mango puree
- 100 g glucose syrup
- 1 lemon, juiced
- 40-50 g caster sugar, to taste
- ½ tsp salt
Durian crème patissiere
- 250 ml (1 cup) milk
- 250 ml (1 cup) coconut cream
- 1 vanilla bean, halved lengthwise and seeds scraped
- 3 egg yolks
- 1 egg
- 20 g caster sugar
- 25 g cornflour
- 200-250 g frozen or fresh durian flesh
- ½ tsp sea salt flakes
Baked filo crisp
- 1 sheet ready-made filo pastry
- 30 g unsalted butter, melted
- 1 tbsp caster sugar
Coconut foam
- 1 litre coconut cream
- 80 g caster sugar
- 6 g xanthan gum
Fried wild rice
- 500 ml (2 cups) vegetable oil, for frying
- 95 g (½ cup) wild rice
- icing sugar, for dusting
Freezing time: overnight
You will need to begin this recipe 1 day ahead
Instructions
1. For the mango and lemon sorbet, pre-chill the ice-cream machine. Place a third of the mango puree into a saucepan with the glucose, lemon juice and sugar. Stir over low heat until the sugar dissolves, add the salt and remove from the heat.
2. Pour into a bowl, add the remaining mango puree and combine well, then place over an ice bath until completely cold. Pour the mango mix into an ice-cream machine and churn according to manufacturer's instructions. Transfer the sorbet to an airtight container and freeze overnight or until firm.
3. For the durian crème patissiere, place the milk, coconut cream and vanilla bean seeds in a saucepan over low-medium heat and bring to a gentle simmer.
4. Whisk the egg yolks, egg, sugar and cornflour in a large bowl until well combined. Gradually whisk the hot milk mixture into the egg mixture until well combined. Pour the mixture back into the pan and whisk over low heat until thick and smooth. Whisk in the salt, then pour the hot custard into a shallow dish. Cover closely with plastic wrap so it touches the surface of the crème patissiere and prevents a skin forming. Stand until cool, then refrigerate until firm and chilled.
5. Place the durian in a food processor and blitz until completely smooth. Place the cooled crème patissiere in a bowl and whisk until smooth. Fold in enough of the durian puree to suit your taste. Pour into a piping bag and refrigerate until ready to serve.
6. For the baked filo crisp, preheat the oven to 180°C. Place the filo pastry on a baking paper-lined baking tray. Brush all over with melted butter and sprinkle with sugar, then bake for 10 minutes or until golden and crisp.
7. For the coconut foam, place all the ingredients in a blender and blend just until well combined. Do not overmix or the xanthum gum will thicken the mixture too much. Pour the mixture into a siphon gun and charge twice, shaking after each addition. Refrigerate until ready to serve.
8. For the fried wild rice, place the oil in a saucepan and heat to 210°C. Fry the rice for a few seconds or until puffed. Remove with a slotted spoon, drain on a paper towel-lined tray and dust with icing sugar.
9. To serve, pipe a plume of durian crème patissiere on the bottom of each serving bowl followed by a plume of coconut foam on top. Top with a quenelle of mango sorbet, sprinkle with a little puffed rice and top with a few shards of baked filo crisps.
Diana Chan is exploring the many dishes of Asia within Australia in the brand-new series, .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
