Heavy flavor durian popsicle

Overview

How to cook Heavy flavor durian popsicle at home

Tags

• dessert
• ice products
• children
• afternoon tea
• summer recipes
• southeast asia
• durian
• egg yolk
• whipping cream
• fine sugar
• milk

Ingredients

Steps

1. 1 Durian Musang King D197 imported from Malaysia, pitted

   

2. 2 Take 300 grams of durian meat, add 50 grams of milk, and use a food processor to make a puree.

   

3. 3 Beaten durian puree

   

4. 4 Open the vanilla pod and scrape out the seeds with a knife.

   

5. 5 Put the vanilla seeds and pod in the milk.

   

6. 6 Heat the milk until it boils, turn off the heat and remove the vanilla pods.

   

7. 7 Beat the egg yolks with 100 grams of caster sugar using a whisk.

   

8. 8 Beat until the egg yolk becomes thick and light yellow in color.

   

9. 9 Pour in the newly heated milk little by little, stirring while pouring. Be sure to pour it in little by little to avoid scalding the egg yolks into egg blossoms.

   

10. 10 Heat the milk and egg yolk liquid over low heat, stirring while heating, until the egg yolk liquid becomes thick. Use your finger to scratch the egg liquid on the back of a spoon. The scratches will not close up.

    

11. 11 Let the heated milk and egg yolk cool slightly, add the previously beaten durian puree, and mix evenly.

    

12. 12 Add 300 grams of light cream to 50 grams of fine sugar and beat until 80% fluffy.

    

13. 13 Add whipping cream to the milk and egg yolk mixture.

    

14. 14 Mix well.

    

15. 15 Pour into the popsicle mold, don't fill it too full, just 90% full. Just put it in the refrigerator to freeze.