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
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.