Durian honey puffs with vanilla ice cream and maple syrup
Instructions:
- For the sticky walnuts:
- 31⁄2 oz walnuts;
- 7 fl oz golden syrup;
- 5 tablespoons soft dark brown sugar.
- Preheat the oven to 400 F. Line two baking trays greaseproof paper.
- Roll out the pastry on a wooden board and, using a round 21⁄4 inch cutter, cut out 12 pastry circles.
- Put the durian meat into a small blender, add the honey and whiz to combine. Turn out into a bowl.
- Place one piece of pastry in the palm of your hand and take a heaped tablespoon of the durian and honey mixture and place it in the centre of the pastry. Place another piece of pastry on top of the first and lightly seal the edges like a dumpling. Place on one of the baking trays. Repeat with the remaining pastry and filling. Brush the pastry tops with egg wash. Bake in the oven for about 15 minutes or until the pastry turns golden brown.
- Meanwhile, dry-toast the walnuts in a pan and then pour the golden syrup over them. Pour them onto the second baking tray, sprinkle the brown sugar over the top and place them in the oven for 2 minutes to dissolve the sugar. Remove from the oven and leave to cool for 10 minutes. When cooled, the walnuts will have a sweet , crunchy but sticky texture.
- To serve, place a durian puff on each serving plate and top with a scoop of vanilla ice cream. Dust the dish with icing sugar, then place two or three candied walnuts on the side of the ice cream. Drizzle with maple syrup and garnish with a mint sprig, if you like.