Recipes

D25th by Peter Chua

This recipe was first featured in our story on durian cocktails.

200ml Dark rum
70ml Pandan syrup*
30ml St George spiced pear liqueur
20ml Creme de cacao
25g Fresh durian flesh
100ml Heavy cream
100ml Coconut cream
3 eggs

Hand blend eggs, durian flesh, coconut and heavy cream until frothy. Add other ingredients and mix well, grate in a quarter of a cinnamon stick and an eighth of nutmeg and refrigerate mixture overnight in the fridge. Strain through a very find strainer or cheese cloth. Batch and serve.

*Pandan syrup: Steep 20g of pandan leaves in 100g of water. Strain, and add equal parts of sugar (by weight) to water. Stir until sugar is completely dissolved.

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