All hail the king

All hail the king

Both loved and maligned, the powerful, putrid durian transforms to a sweet treat at Ventisi

SOCIAL & LIFESTYLE
All hail the king
The durian and coconut mousse presented to look like real durian pulp.

Celebrated for its distinctive fragrance and sweet, cream cheese-like flesh hidden within a large, thorny green husk, durian is without a doubt a luscious natural wonder.

In Thailand, the king of tropical fruits is in its prime between April and June. Thus the buttery yellow pulps of fresh durian are a common sight at market stalls countrywide. And to make the best of the seasonal abundance, some local eateries are now introducing dishes prepared with durian to its menu.

Ventisi, a newly-opened restaurant at Centara Grand at CentralWorld, is taking the seasonal bliss to another level.

The durian double cheesecake made with American cream cheese and Monthong durian.

The purple sweet potato Mont Blanc cake with durian cream.

Launched last week was an exclusive line of 11 pastries and confections that showcase the much-loved characteristics of durian.

The fine pastries, crafted up by the hotel's team of master patissiers, are made according to French baking techniques but with fresh flesh of Thai durian (Monthong and Chanee cultivars) as a highlighted ingredient, along with French butter, Madagascar vanilla and Ivory Coast cocoa beans.

Options include durian choux (140 baht), chocolate durian opera cake (140 baht), Monthong ice cream (90 baht per scoop), durian tiramisu in a glass jar (155 baht) and durian white chocolate truffle (30 baht per piece).

For first-timers who'd like to start easy, a purple sweet potato Mont Blanc with durian cream (140 baht) and a pandan and durian roll (140 baht) are probably their best options. The Mont Blanc cake is a unification of sweet potato puree, whipped cream and candied durian. While the pandan roll combines the airy sponge cake with a mild durian cream.

Should you wish to go for the more substantial durian taste, I highly recommend pistachio eclair with durian cream (140 baht). The oblong pastry exhibited a highly-fragrant yet not-too-sweet custard filling, a unification between Thai durian, Italian pistachio and French vanilla.

The pistachio eclair with durian cream.

The chocolate durian opera cake prepared with Madagascar vanilla bourbon and Ivory Coast cocoa.

The other two of my most favourite choices are durian double cheesecake (140 baht), which boasts a subtle durian taste through a thick silky centre made with American cream cheese; and durian and coconut mousse that is presented to look like a real durian pulp.

Both the cheesecake and the mousse are lent with a nutty milky balance from coconut and thus not overwhelmed by a strong durian taste.

Offering all the 11 items at one go, there is "Durian Afternoon Tea" set (888 baht for two persons) served daily with traditional scones and hot beverage at Ventisi The Café.

The 5-star selection of durian delicacies are available now until the end of August at Ventisi restaurant and Zing Bakery, located at Centara Grand at CentralWorld. Takeaway and delivery service orders can be placed directly through the hotel at 02-100-6255 or via Grab Food bit.ly/3fdHssV.

Do you like the content of this article?
COMMENT (2)