ingredients:
Durian Semifreddo
1/2 cup durian puree (use up to 3/4 cup for the more adventurous)
1 1/2 tbs fresh squeezed key lime
1 1/2 tbs sugar
4 large eggs, separated
1/4 cup sugar
2 cups heavy whipping cream
pinch of salt
Shortbread Crust
1 cup AP flour
1/3 cup powdered sugar
1/8 ts salt
1/2 cup cold unsalted butter, cut into small pieces
1/2 cup durian puree (use up to 3/4 cup for the more adventurous)
1 1/2 tbs fresh squeezed key lime
1 1/2 tbs sugar
4 large eggs, separated
1/4 cup sugar
2 cups heavy whipping cream
pinch of salt
Shortbread Crust
1 cup AP flour
1/3 cup powdered sugar
1/8 ts salt
1/2 cup cold unsalted butter, cut into small pieces
directions:
This recipe does require a little bit of planning. Ideally you should make this one day before you plan on serving.
Start with the crust by processing the flour, sugar, salt, and slowly adding the butter until it forms into a clumpy dough. In a greased pie pan, make a very thin layer of crust, about 1/8 inch thick. Freeze for at least 1/2 hr to prevent shrinkage and during this time preheat oven too 400 degrees. Remove chilled crust and add a pie weight (of layer of parchment paper filled with beans/rice etc to prevent puffiness) and bake about 15 minutes. Carefully remove the weight and liberally score the crust with a fork and continue to bake until golden brown. Remove and set aside to cool.
Fresh or frozen durian will work. Two good size pieces of durian flesh will yield approximately 1/2 a cup. Puree durian flesh with sugar and key lime until very smooth and set aside.
In large mixing bowl, whisk egg yolks with 1/4 cup sugar until a thickened smooth pale yellow color. Fold in the durian puree and mix well. Set this aside in the fridge.
Start with the crust by processing the flour, sugar, salt, and slowly adding the butter until it forms into a clumpy dough. In a greased pie pan, make a very thin layer of crust, about 1/8 inch thick. Freeze for at least 1/2 hr to prevent shrinkage and during this time preheat oven too 400 degrees. Remove chilled crust and add a pie weight (of layer of parchment paper filled with beans/rice etc to prevent puffiness) and bake about 15 minutes. Carefully remove the weight and liberally score the crust with a fork and continue to bake until golden brown. Remove and set aside to cool.
Fresh or frozen durian will work. Two good size pieces of durian flesh will yield approximately 1/2 a cup. Puree durian flesh with sugar and key lime until very smooth and set aside.
In large mixing bowl, whisk egg yolks with 1/4 cup sugar until a thickened smooth pale yellow color. Fold in the durian puree and mix well. Set this aside in the fridge.
In a separate bowl, mix the whipping cream until it form soft peaks. Do not over whip as it will curdle. Gently fold this into the yolk and durian mixture until it complete incorporates. Set this aside in the fridge.
Finally, whip the egg whites with a pinch of salt until you get stiff peaks. Gently fold this into the durian mixture until it is completely incorporates.
Now carefully add the mixture to the cooled pie crust and cover with plastic wrap. Freeze for about 4 hours or overnight.
About 1 hour before serving, transfer pie into fridge to become "semifreddo." Sprinkle any toppings you like..chopped pistachios or almonds works well.
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