Whenever I hang out with durian lovers, we spend a lot of time trying to
describe what each durian tastes like. Sometimes it’s a lightly
burnt marshmallow rolled in melted chocolate. Or a dense pastry stuffed
with vanilla cream. Or sometimes it’s a creamy and vinegar Caesar dressing.
With such a diverse and complex range of flavors, how is durian not already a staple of the gourmet food world? It’s something my friend Jonny may change. In today’s very special post, Jonny shares his recipe for Durian Cheesecake and offers us durian fanatics the chance to win his new recipe book, Raw Food Made Fun, Easy, and
Scroll to the bottom for a chance to enter the raffle.
My diet has come up only once on this blog, since I find diets in general rather boring. As long as the diet supplies adequate levels of durian, it must be fine, right?
But just in case you ever wondered, I’m a mostly raw vegan. Shhhhhh. Let’s just keep pretending like I’m the more normal type of durian-obsessed nutcase.
In my early days transitioning from a supposedly normal vegetarian to a dietary extremist, I spent a lot of time perusing cookbooks looking for recipes that looked delicious and not like grated vegetables and hunger.
Jonny’s book would have really helped me out. The photos are pure food porn and even as I’m getting ready for tomorrow’s durian hunt here in Penang half my brain is thinking about the Indian Spiced Bread with Pineapple Tamarind Jam on page 104. Or the RaspCherry Basil Salad Dressing on page 24. All raw, gluten-free, dairy-free, grain-free, and considered exceptionally healthy by most nutritional guidelines.
|Chocolate Durian Ice Cream Truffles|
But I didn’t meet Jonny because of my diet. I met Jonny because he loves durian, maybe even more than you. Is that possible? Would you write a song about your durian cravings?
Jonny did. Earlier this year Jonny released an amazing rap song about the awesomeness of durian. The song is catchy and downright hilarious. Sometimes I find myself cruising through traffic on a durian hunt bopping my head to the chorus “Hurry in, hurry in, come and get that durian.”
With that passion and his sweet cheffing skills, Jonny is revolutionizing the world of durian cuisine. From Chocolate Durian Ice Cream Truffles to Durian Caesar Salad (recipe available for free here), Jonny is just getting started. He’s already told me about some wild, zesty combinations that have blown my mind in just how unconventional and totally awesome they sound.
What other dishes could be improved with a little durian?
Blender, Food Processor
Sweetener of Choice
Nuts (soaked & dehydrated )
(soaked & dehydrated)
Coconut/Nut/Seed Milk pulp
Sweetener of Choice
Blitz Brazil Nuts and Walnuts in food processor
until a meal consistency is achieved.
Add remaining Crust ingredients and blitz until
you can compress the mixture between your fingers easily.
Wipe down spring form pan with Coconut Oil and
press crust into it along the bottom and as high up the sides as you can.
Blend all Filling ingredients except Coconut Oil
and Lecithin until smooth and creamy.
Add Coconut Oil and Lecithin and blend until
Pour Filling into crust and let set in fridge
for 4-6 hours or in freezer for 2-3 hours.
Garnish with Passionfruit to make beautiful,
slice and serve.