Step 2: Mash the mango meat into mud. Add egg yolk, fine sugar, whipped cream and mango puree into the container, stir well with an egg beater, and heat and stir until it becomes sticky (be careful not to boil the liquid).
Step 3: Soften the butter and stir. When it is smooth, pour the liquid in step 2 and stir until it is thick and fluffy.
Step 4: Add honey, condensed milk, vanilla extract, rum and lemon juice and stir until smooth and delicate.
Step 5: Refrigerate in the refrigerator.
Step 6: Scrape out the high-pressure treated durian meat and cool it to room temperature.
Step 7: Take 50g cream mango paste and mix it with durian meat evenly.
Step 8: put it into a cooking machine and stir well, and the durian mango cream sauce will be ready. Refrigerate in the refrigerator.
Step 9: Cut corners with thick toast.
Step 10: Take out the remaining mango cream, spread the toast up and down, and put it on the grill. Preheat oven 180, bake 10 minutes.
Step 1 1: Take the pure leaf part of lettuce, slice the tomato, cook the asparagus and put it in ice water for later use.
Step 12: Take out the baked toast, spread a layer of durian mango cream sauce, and put the lettuce leaves, tomatoes and tuna in order.
Step 13: plate loading.