Goodwood Park Hotel | Durian Fiesta 2018
Celebrating its 35th year of delighting fans, Goodwood Park Hotel’s annual Durian Fiesta returns this year with four newly-crafted D24 masterpieces that will surely be basking in the limelight from 30 March to 22 July 2018.
These meticulously handcrafted delights by the hotel’s pastry chefs boast delicious complementary flavours, generous amounts of pulp and are elegantly designed. A total of 12 premium creations that feature D24 and ‘Mao Shan Wang’ durians – including the new D24 White Chocolate Raspberry Dome; D24 Orange Choc-a-Bloc; D24 Coffee Glaze and D24 Fried Kataifi – will be available over various periods.
‘Mao Shan Wang’ Madness
Signature pastries featuring the golden, buttery pulp – namely ‘Mao Shan Wang’ Power Puff and ‘Mao Shan Wang’ Mousse Cake will be available for a strictly limited period from 12 May to 22 July 2018.
The star that launched the inaugural Durian Fiesta in 1983, this legendary cake is ultimate indulgence with generous lashings of pulpy durian mousse.
A signature at Goodwood Park Hotel, these pretty puffs have lavish swirls of creamy durian carefully wedged between fluffy choux pastry cases.
Dessert Buffet with D24 Durian Pastries
Coffee Lounge will also be serving its popular Dessert buffet with D24 durian pastries from 5 May to 22 July 2018 at lunch and dinner.
New This Year!
Each biscuit-based tart cradles pure ‘white’ magic in the form of a glistening white chocolate mousse ‘dome’ that reveals D24 pulp beneath. A ‘garland’ of dried raspberries adds a pop of colour and zesty tinge to the creamy dessert.
This sturdy slice of goodness packs a serious punch. Layered on top of a chocolatey shortcrust base dotted with walnuts and raisins is D24 pulp as well as orange mousse. The cake is finished off with a white chocolate drizzle, and topped with a sprinkling of toasted almond nibs, candied orange peel, then garnished with a sleek milk chocolate curl.
As gorgeous as it is delicious, this tanned beauty entices with a shimmery coffee glaze enlivened by a dramatic white chocolate streak that gives the cake a beautiful marbled effect. Beneath the shiny surface lies pure D24 pulp alternating with a coffee sponge layer.
Featuring a decadent amount of creamy durian pulp neatly enveloped in ultra-thin crepe, this stellar dessert makes for a simple yet satisfying treat.
Offering pure durian bliss with an abundance of luscious pulp, these homemade frozen delights are available in convenient 16oz takeaway tubs.
Back by Popular Demand
Back after a two-year absence, this irresistibly flaky pastry with a golden-brown hue tantalises with thick layers of D24 durian mousse and vanilla sponge.
Photography by Goodwood Park Hotel