Sweet Walnut Cream

He Tao Lao

SERVES:4

175g shelled walnuts

450ml(3/4 pint) water

600ml(1pint) semi-skimmed milk

150g(5oz) sugar

Some of China’s most appealing desserts are in the form of light, sweet, warm soups. This is an easy, if uncommon, one that will quickly become a favourite.

1. Rinse the walnuts well in warm water and drain. Put on a baking sheet and bake in a preheated oven,180C (350°F), Gas Mark 4, for 15 minutes or until they are light brown and crisp. Remove from the oven and leave to cool.

2. Put the walnuts and water into a blender and blend until the walnuts are reduced to a fine puree, adding more water if necessary. Strain the mixture through a fine sieve.

3. Combine the walnut puree and milk in a medium-sized saucepan and simmer for 1 minute. Beat in the sugar and simmer for 2 minutes. Serve in individual bowls or in a large soup tureen.

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