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Melting combo of ice cream and durian


(From left) Chef Nik, Yit and Khoo at the launch of the Limited Edition Ice Cream Goreng Durian.

(From left) Chef Nik, Yit and Khoo at the launch of the Limited Edition Ice Cream Goreng Durian.

THE sweet taste of creamy durian enveloped in a hot crispy bread is the best way to end a buka puasa or Raya meal.

Easy to prepare, Nestle Ice Cream’s Limited-Edition Ice Cream Goreng Durian is a sure win with both children and adults who enjoy durian and ice cream.

The durian flavour is an extension of their Nestle Ice Cream Goreng following the success of the vanilla and chocolate flavours that were launched last year.

The decision to choose the King of Fruits was a natural progression for the team at Nestle who were encouraged by requests from the public.

Nestle Ice Cream business executive manager Yit Woon Lai said they received overwhelming response for local flavours.

Nestle Aiskrim Goreng Limited Edition Durian Flavour woith Gula Melaka, chopped peanuts and a sprinkle of cinnamon by celebrity Chef Nik Michael
Chef Nik’s Limited Edition Durian Flavour with gula melaka, chopped peanuts and a sprinkle of cinnamon. Photos: DARRAN TAN
 

They took months to perfect the recipe and finally decided to use the ever popular D24 and Musang King to create the juicy, creamy filling while the bread is soft on the inside and crispy on the outside once fried.

“It is the durian season and it is Hari Raya, what better way to celebrate the festive season as a family with a local delicacy like Ice Cream Goreng Durian,” she added.

The entire family, she said, can join in the preparation of the dessert that takes only eight seconds to fry.

Yit said although it was deep fried, the crust outside does not absorb much oil and is actually quite healthy.

Nestle (Malaysia) communications director Khoo Kar Khoon said apart from that they also follow an internal nutrition guideline to ensure they serve the best to their customers.

“We follow stringent nutritional guidelines that follows the international standards, which means we consider the amount of calories and sugar in each serving,” he added.

Both said this during the launch of the Ice Cream Goreng Durian at the Kelantan Delights restaurant in Subang with celebrity Chef Nik Michael.

Nik, who is also ambassador for the Nestle Ice Cream Goreng, gave a live demonstration to an audience who counted to eight seconds for the frying process.

He later prepared two desserts using the Ice Cream Goreng Durian flavour as a base.

The first was a usual but tasty combination of pulut and santan with a secret ingredient – salt, while the second was five-star restaurant-worthy Ice Cream Goreng with gula Melaka, peanuts and a sprinkle of cinnamon powder.

Two lucky media personnel were also invited to participate in a quick cooking challenge.

Both were judged on their presentation skills and use of local toppings.

The Limited Ice Cream Goreng Durian will be available for three months.

For details, visit www.nestle.com.my

   

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