IN SEASON !

Durian season is here again - cheap and good!  As old saying goes "Pawn the sarong and eat durians".  To us Asians, the fruit is as good as gold. As dusk fell whole stretch of Geylang Road is dotted with fruits stalls and pedestrians.  Traffic congestion is common all year round with bargains on offer - good food and human flowers, which Geylang is famous for.

The flesh of 3 durians were used to make durian mousse cake.

Sponge Cake :
6 medium eggs at room temperature
3/4 cup fine sugar
1 1/4 cup plain flour
60 gm melted butter

Heat oven. Whisk eggs and sugar until thick and pale and tripled in volume
Stir in melted butter slowly until thoroughly mix
Sift flour and gently fold through flour using a metal spoon
Bake until cake is springy and come away from sides of tin
Cool and brush crumbs from cake

(Sponge cake receipt was referred from Donna Hay modern classics book 2 bought by DH from Sydney)

Mousse
1 small packet whipping cream
Flesh of 3 medium durians (mesh with hands)
1 leaf of gelatine (melt in 2 tbsp hot water)

Whip cream till thicken
Pour cold gelatine slowly as cream is whipping
Mix cream with durian flesh thoroughly
Leave in the fridge for 1 hour

Assemble cake - Cut sponge into half and spread thick layer of mousse in the centre of cake.  Cover cake with durian mousse with palatte knife and smoothen mousse.  Decorate cake.

The cake was delicious - creamy, fluffy and soft.  The fragrance of the durian lingered in your mouth after cake was consumed.