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Fall in love with durian this February

Feb 07 2014

As the Malaysian durian enters our shores for the first time this summer, here at Wing Yip we have always been proud of this smelly yet tasty fruit. We have stocked Thai durian for over 30 years in our stores, so here are a couple of recipes we have developed to help you fall in love with the durian this February.

Durian Recipes


Chocolate Durian Ice Cream – makes 3-4 portions

1 durian (approximately 300g of flesh)
50g cocoa powder
100g sugar
150ml plain yogurt
220ml whipping cream

Optional: ½ vanilla pod, seeds scraped

1. Blitz the durian flesh, cocoa powder and sugar in a food processor, until it becomes smooth. If using a vanilla pod, add the seeds to the durian mixture at this point.
2. Place the durian puree into a clean bowl and add the yogurt, folding them together.
3. Whip the cream until you form stiff peaks. Carefully fold this into the durian and yoghurt mix.
4. Place in an ice cream maker and mix until the durian mixture becomes very thick and starts to freeze. If you don’t have an ice cream maker, place in a covered container and freeze. Stir every 20-30 minutes until the mixture is almost frozen, approximately 2 hours.
5. Enjoy on its own or with fresh berries.

Durian Butter Loaf

100g butter
175g sugar
2 medium eggs
1 durian (approximately 300g of flesh)
125g self raising flour
100g plain flour
1 tsp baking powder
½ tsp salt
2 tbsp milk

Optional: ½ vanilla pod, seeds scraped

1. Preheat the oven to 180°c / fan 160°c / gas 4. Lightly grease a 2lb loaf tin and line with baking parchment.
2. Using a fork, lightly mash the durian flesh in a bowl, or pull apart until slightly stringy and in small pieces.
3. Using a mixer, cream together the butter and the sugar until smooth. Next add the eggs and mix on a low speed until full combined.
4. Sift together the flours, baking powder and salt. Slowly add this to the butter mixture, mixing on a low-medium speed until fully combined. If using a vanilla pod, add the seeds to the mixture at this point. Add the milk and beat on a high speed for 1 minute until the batter is very smooth.
5. Lastly, fold through the durian flesh. Spoon the mixture into the loaf tin and level out.
6. Bake in the pre-heated oven for 50 minutes – 1 hour until well risen and golden brown. To check if it is cooked, place a fine skewer into the centre of the loaf. If the skewer is clean- the loaf is ready.

7. Leave to cool in the tin for 10-15 minutes. Turn out and leave to cool on a wire rack.



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