Durian Mousse Cake, Sweetened with Monk Fruit

Method

1. Separate the yolks and whites of 4 eggs, putting the whites in a bowl three to four times their volume.
2. Whisk the yolks with 60ml oat milk and 40ml cooking oil until smooth, then sift in 60g all purpose flour and 40g cornstarch a little at a time, whisking as you go so no lumps form.
3. Whip the whites with 90g kOBE Monk Fruit Blend until glossy, stopping short of stiff peaks.
4. Fold a third of the whites into the yolk mixture, then add the rest and fold until even.
5. Preheat the oven to 155 degrees C, bake for about 40 minutes, cool the sponge, then split it in two.
6. Blend 375g pitted durian flesh with 75g unsweetened oat milk until smooth, then pass it through a sieve.
7. Beat 3 egg yolks with 67.5g kOBE Monk Fruit Blend until pale and thick.
8. Soak 9g gelatin in cold water for 10 minutes, squeeze it dry and melt it over a water bath.
9. Stir the durian into the egg mixture, add 75g cream and warm it gently until steaming, then lower the heat, hold it for 1 minute and turn it off, stir in the gelatin quickly and let it cool a little.
10. Whip 345g whipping cream and fold it gently into the cooled durian mixture.
11. Layer the sponge and the mousse alternately in the pan.
12. Chill for about 5 hours or overnight to set, then slice.

Tips

• Blended durian passed through a sieve gives a silky mousse, not a fibrous one.
• Fibrous durian weighs the mousse down, so pick soft, smooth segments and take out every white strand.
• The sponge needs a long bake at 155 degrees C, since taking it out early leaves the middle wet and it sinks as it cools.
• Whipping cream taken just to soft peaks before folding keeps the mousse airy.
• A full 5 hours in the fridge is what makes the slices hold their edge.