Durians, the king of fruits are back to conquer Malaysian taste buds! And there’s no better way to celebrate than with durian ice cream.
This durian and gula Melaka ice cream parfait cup is the perfect way to chill out and enjoy durian. Crunchy Figo popiah skin on the outside, soft and creamy durian on the inside.
Preparation time: 20 minutes
Cooking time: 12 minutes
Makes: 12 durian cream cups
Ingredients
| 9 pieces | Figo popiah skin |
|---|---|
| 350 g | durian flesh |
| 200 g | mascarpone cheese |
| 150 g | whipping cream |
| 80 g | gula melaka |
| 4 tbsp | water |
| 50 g | toasted peanuts, crushed |
| 50 g | butter, melted |
Method
- Cut the Figo popiah skin into four squares and set aside. Take a piece and brush some butter onto it. Put another layer on top and brush with butter. Repeat this step 3 times.
- Place the Figo popiah skin into a muffin tray and press down gently.
- Bake in a preheated oven at 160˚C for 12 minutes or until crispy.
- Remove durian flesh from the seed and put into a bowl. Add in mascarpone cheese and cream the mixture until light and fluffy. Refrigerate.
- Whip cream until firm and refrigerate.
- Melt gula melaka and water in the microwave for 2 minutes. Stir well and sieve if necessary.
- To assemble, take Figo popiah cups, place a spoonful of durian cheese into the cups and top it up with a generous amount of cream.
- Drizzle some gula melaka onto it and lastly sprinkle some peanuts over. Serve cold.
To find out more about QL Figo Foods products and where to buy them, click here.
