Savarin with Goat’s Curd, Honey Syrup and Walnuts

Ingredients

• 125 ml (½ cup) lukewarm milk
• 2 tsp caster sugar
• ¾ tsp dry yeast
• 2 eggs
• 175 gm plain unbleached flour, sifted
• 60 gm butter, softened
• To serve: roasted walnut halves
• Rosemary honey syrup
• 240 gm honey
• 340 gm raw caster sugar
• 3 rosemary sprigs, leaves and small sprigs picked
• Goat’s curd cream
• 50 gm (¼ cup) whipped goat’s curd (see note)
• 125 ml (½ cup) thickened cream, whisked to soft peaks
• 2 tbsp pure icing sugar, sifted