Durian Panna Cotta Recipe

In a pot, combine the 600 ml milk, 80 g whipping cream, and 150 g sugar. Place over medium heat, stirring continuously until the sugar has fully dissolved. Bring this liquid mixture to a light boil, then remove it from the heat.

Stir in the soaked gelatine until it has completely dissolved into the warm liquid, leaving no lumps. Next, add the 200 g durian puree and mix it in thoroughly. Return the pot to low heat and continue stirring for 5-8 minutes, making sure it doesn't come to a boil; this helps incorporate the durian without curdling the mixture.

Strain the mixture through a fine-mesh sieve to ensure a smooth, silky texture, then pour it into individual cups or molds. Refrigerate for at least 2 hours, or until fully set and firm to the touch, before serving.