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.
Mix cream, tamarind pulp, coconut cream and cane sugar, let dissolve under gentle heating, strain through a sieve.
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.
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.