¼ cup (60ml) honey
¼ cup (60ml) full-fat coconut or almond milk
1 tbs lime juice
Pinch of sea salt
1½ tbs ground Chinese five spice
¼ butternut pumpkin, cut into 2cm pieces
2 cups (500ml) thickened cream
½ x 200g pkt shortbread biscuits
110g roasted hazelnuts, skins removed (see tip)
100g butter, chilled, cut into 1cm pieces
4 waffle cones
100g block dark chocolate, finely grated
NOTE: You can also pass the pumpkin mixture through a fine sieve with the back of a spoon instead of blending.
TIP: To toast hazelnuts, preheat an oven to 200°C or 180°C fan-forced. Spread hazelnuts on a baking tray and bake for 4-5 minutes or until golden. While still hot, tip hazelnuts onto a clean tea towel and rub briskly to remove the skins.