Monday, September 14, 2009

Chef Jules Durian Fruit Recipes

Hello Friends;

Chef Jules always keeps his promises, so I now have the Durian recipes for you to try. I want to let you know that all the recipes I share with you, are tried and tested, many, hundreds of times, over my 30 year career. These Durian fruit recipes, however, I created very recently and in both cases am extremely pleased with the result. To learn more about the Durian fruit go to my post titled "Chef Jules King Of Fruits and Luca"

We will start with the Durian Dessert recipe first. I have called it Durian Bavarois, although, technically it's a cross between Bavarois and Panacotta, light and fluffy with that rich, distinctive Durian tangy after taste.

Durian Bavarois

Makes 8 portions


200 grams durian flesh

200ml milk

6ooml cream

1 vanilla pod, cut in half, length ways

2 tablespoons sugar

10 grams of powdered gelatine

3 egg whites


Place the gelatine in a small cup and pour over 1 tablespoon of boiling water. Stir till dissolved and keep warm.

Add the Durian flesh to a saucepan, gently heat and stir till smooth. Pour 400ml of the cream, milk, vanilla pod, sugar into the saucepan and bring to the boil. Take off the heat, scrape out the vanilla, and discard the pod. Blend with a stick blender, return to the boil and add the gelatine. Take off the heat, strain into a large bowl and stir occasionally till cool and the gelatine is just starting to set. Meanwhile, lightly oil 8, 150ml moulds.

Whisk the remaining cream in a bowl till lightly set and mix into the above.

In another bowl whisk the egg whites till stiff peaks are formed. With a slotted spoon gently fold in the egg whites to the mixture and spoon into the moulds, cover with cling film and refrigerate for a few hours.

To serve, warm the mould and turn it out onto a plate, decorate with tamarillo coulis and serve.

Chef Jules Tips

A 2kg fresh Durian will yield approximately 1kg of flesh. Some Asian fruiterers sell the flesh, prepacked and frozen at half the cost of the fresh, whole fruit. As always I recommend buying fresh.

When whipping the egg whites, ensure that there is no egg yolk present and that the utensils used are clean and free of any fat or grease.

When folding in the egg whites use a slotted spoon, folding and shaking gently, no tapping the sides or top of the bowl. This creates a very light and fluffy mousse.

Durian Sauce

This is a very easy and quick sauce which I used for a beautiful Goats cheese souffle. The combination worked very well.


200 grams Durian flesh

20 grams butter

Teaspoon of extra virgin olive oil

200ml vegetable stock

400ml cream

Salt and pepper to taste

Italian parsley, chopped


Place the butter and oil in a saucepan and heat till foaming. Add the durian and cook over a low heat, stirring and mashing the flesh. Add the vegetable stock and cook for 5 minutes, reducing slightly. Slowly pour in the cream, stirring continuously and reduce to a sauce consistency. Add the seasoning and parsley to taste.

Chef Jules tips

You will find this recipe requires quite a bit of salt to bring out the savoury flavour of the Durian.

This sauce could work well with King Prawns. Just thin it out with more stock and perhaps add some Kaffir lime leaves. Gently cook the raw prawns in the sauce and serve on a bed of fragrant Basmati rice.

Hope you enjoy these recipes. Next post I will bring you my never fail, twice baked goats cheese souffle recipe. This is one which will impress your dinner guests.
Ciao for now.

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