Chocolate fingers with poached raspberries

1.Preheat oven to 220°C/200°C fan-forced. Grease a baking tray. Sift cocoa powder into a large microwave-safe bowl. Stir in almond meal, walnuts, honey and chopped butter. Microwave on High (100%) in 30-second bursts until melted and combined. Cool slightly.

2.For each pastry finger, brush 1 sheet pastry with a little of the extra melted butter. Fold in half, lengthwise. Place 2 heaped tablespoons of the nut mixture on the short pastry edge closest to you, leaving a 2cm border. Fold edges of pastry over filling; roll up tightly to enclose filling and form a log. Place, seam- side down, on prepared tray. Brush top with remaining melted butter. Bake for 8 minutes or until golden brown and crisp.

3.Meanwhile, combine caster sugar, 1 cup water, coriander seeds, cardamom pods and vanilla bean in a medium saucepan over low heat. Cook and stir for 1 minute or until sugar dissolves. Increase heat and bring to the boil. Boil, uncovered, for 3 minutes or until syrupy. Strain syrup through a fine sieve into a heatproof jug. Discard solids in sieve. Place syrup in a clean pan over low heat. Stir in rosewater and raspberries. Remove from heat. Cool slightly.

4.Cut fingers in half. Dust with icing sugar and cocoa powder. Spoon raspberry mixture into shallow serving bowls. Top with chocolate finger and ice-cream.