Durian Panna Cotta

2 steps · 45 min total

1. 01

   Soak Gelatine

   Add the 15 g gelatine powder to the 80 ml of water. Let it soak for 5 minutes; you'll see it soften and bloom into a thick paste.
2. 02

   Cook the Base

   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.