Preparation

1 Mix together the butter, walnuts, honey and salt in a small bowl until well-combined. Use a very small scoop (scoop size #100 or about 1/3 ounce) to portion 8 small scoops of walnut butter.

2 (This is easiest to do if you chill the nut butter enough to firm it slightly first.) Place the scoops of walnut butter on a large plate, cover with plastic wrap, and chill several hours, or overnight.

3 When you are ready to make the truffles, fill a heavy sauce pan with 4 inches of oil and heat to 365°F, checking the temperature on a deep-fry thermometer.

4  Meanwhile, open a tea ball and place some loosely packed kataifi in each side. Form a well in the phyllo in each side and place 1 scoop of the walnut butter in each well.

5 Fold the tea ball closed and use a small knife to push any excess phyllo that sticks out back into the tea ball. Repeat until all the tea balls are filled.

6 Lower the tea balls into the hot oil and fry until lightly golden brown, about 2 minutes. Using a slotted spoon, remove the tea balls from the oil, drain on paper towels, and allow to cool for about a minute.

7 Protecting your hands and being careful not to burn yourself, remove the truffles from the tea balls. Drizzle some honey on 4 dessert plates.

8  Put a truffle on each plate and place a scoop of ice cream next to each truffle. Serve immediately

Source: Pastry Chef Garrett Melkonian and California Walnut Board