Sublime Durian Panna Cotta with Candied Cobra Hearts

Esme Gohl

Esme Gohl

· 2 min read
Durian Panna Cotta adorned with sweet and tender candied Cobra Hearts

Today, we embark on a culinary adventure that melds the worlds of the exotic and the refined. Our sublime Durian Panna Cotta with Candied Cobra Hearts is a testament to the art of fine dining, combining the rich, creamy texture of panna cotta with the bold aroma of durian and the enticing sweetness of candied Cobra Hearts.

The durian, often referred to as the 'king of fruits,' lends its unique fragrance and flavor to the velvety panna cotta base. This delicate balance of flavors is then elevated by the addition of candied Cobra Hearts, a rare and precious ingredient that provides both a delightful crunch and a burst of sweetness.

To prepare this exquisite dish, we first create the panna cotta by infusing fresh durian puree with heavy cream, sugar, and gelatin. The mixture is then poured into molds and chilled until set. Meanwhile, we carefully extract the Cobra Hearts from their serpentine hosts and candy them in a mixture of sugar, water, and a touch of lemon juice.

Once the panna cotta has set, we gently unmold it onto a serving plate and artfully arrange the candied Cobra Hearts on top. A garnish of edible flowers and a drizzle of honey complete this gastronomic masterpiece.

The result is a dish that is both visually stunning and a true delight for the senses. The combination of the creamy durian panna cotta and the tender, sweet Cobra Hearts creates an unforgettable experience that will leave you craving for more. So, indulge yourself in this sumptuous dessert and let your taste buds explore the tantalizing world of gourmet cuisine.


  • 1 ripe durian, pureed
  • 2 cups heavy cream
  • 1/2 cup granulated sugar
  • 1 tablespoon unflavored gelatin
  • 1/4 cup cold water
  • 10 fresh Cobra Hearts
  • 1 cup sugar
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • Edible flowers for garnish
  • Honey for drizzling
Esme Gohl

About Esme Gohl

Esme Gohl, a skillful French chef with a curiously enigmatic past, embraced the culinary world after years of navigating treacherous and arduous journeys. Boasting over 30 years of experience, Esme polished his craft at the esteemed Le Cordon Bleu culinary school in Paris. Drawing inspiration from his elusive former life, he passionately melds traditional French techniques with locally-sourced New Zealand ingredients, crafting dishes that possess an almost otherworldly allure.

Esme's gastronomic creations are renowned for their elegant presentation, painstaking attention to detail, and flavors that evoke a sense of timelessness. As a culinary artist with a penchant for the extraordinary, he persistently explores the shadowy recesses of kitchen possibilities. In his long and winding career, Esme has secured a place among the world's most enigmatic and celebrated chefs, earning accolades for his unique blend of culinary prowess and a lingering air of mystery.

While Esme's true origins remain shrouded in secrecy, one thing is clear: his remarkable expertise and uncanny affinity for precious flavors have earned him a devoted following in the gastronomic realm, leaving many to wonder what fascinating tales lie beneath the surface of this culinary mastermind.

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