Durian ice cream: Beat the egg yolks with the sugar until foamy, add a little milk and whip in a saucepan directly or in a water bath until creamy (to rose), then beat in a cold water bath until cold.
Pass the thawed durian fruit through a sieve – an estimated 200 g of fruit puree remains.
Add the fruit puree to the egg and sugar cream and mix with the cream.
Freeze in the ice cream maker.
Tamarind sauce:
Mix cream, tamarind pulp, coconut cream and cane sugar, let dissolve under gentle heating, strain through a sieve.
Wan Tans:
Make a dough with flour and water, knead well and form into a ball. Set aside for about 1 hour. Then roll out very thinly, preferably with a pasta machine.
Mix well the mango cubes, ricotta, sugar and lemon juice. Cut out small squares (about 4×4 cm) from the dough, put a teaspoon of the mango mixture on top, brush the edges of the dough with egg yolk and shape into a small bag.
Fry in hot oil.
Simmer the plums with the sugar and a little water for 5 minutes and pass the mixture through a sieve.
Serving:
Pour a mirror with the tamarind sauce, place 3 wan tans per serving on top, twist off a nice dollop of the durian ice cream and place next to it, garnish with the plum sauce.
