Cempedak is usually available once a year around the month of July and August. This fruit is not easy to come by in the supermarket due to its perishability. Many said that the fruit is like durian, one either likes it or otherwise. But to chef Ashraf, a pastry chef of the Eastern & Oriental Penang, cempedak is a unique fruit in its own league, unlike durian, it has a sweeter and floral like fragrant that entices anyone who has not tried the fruit before. Because the flesh of cempedak is soft and buttery, once mashed, the custard like pulp will blend in perfectly well with freshly whipped European cream. Here, chef Ashraf presents a great recipe on how ripe cempedak can be made into a gourmet hotel-style entremet.