Ginger and Bay Leaf Ice Cream, Saffron Honey Jalebi, Nut Crumb and Grilled Fresh Figs

Ginger and Bay Leaf Ice Cream, Saffron Honey Jalebi, Nut Crumb and Grilled Fresh Figs. This ice cream is all about balance: heady saffron, floral honey, and bittersweet orange zest. Use a light honey that won't overpower the other ingredients such as acacia, alfalfa, or orange blossom. Only use saffron threads, not powdered saffron; the latter is often cut with other spices like turmeric.

Ginger and Bay Leaf Ice Cream, Saffron Honey Jalebi, Nut Crumb and Grilled Fresh Figs Serving tip - Stir the yogurt into the cooled syrup for an extra creamy sauce, or serve chilled with ice cream. I came across Fig (anjeer in Hindi) ice cream during my stay in India this time. I loved the flavor and Once soft I pureed them and added to the ice cream base. You can have Ginger and Bay Leaf Ice Cream, Saffron Honey Jalebi, Nut Crumb and Grilled Fresh Figs using 36 ingredients and 7 steps. Here is how you cook it.

Ingredients of Ginger and Bay Leaf Ice Cream, Saffron Honey Jalebi, Nut Crumb and Grilled Fresh Figs

  1. Prepare FOR of GINGER AND BAY LEAF ICE CREAM:.
  2. You need 1/2 cup of fresh cream.
  3. You need 1/4 cup of milk.
  4. It's 4-5 of fresh bay leaves.
  5. It's 2 of cinnamon sticks.
  6. It's 1 tsp of minced ginger.
  7. It's 1 tbsp of sugar.
  8. It's 1/4 cup of whipping cream.
  9. Prepare 2 tbsp of honey.
  10. Prepare 1/4 tsp of salt.
  11. It's FOR of JALEBI BATTER:.
  12. It's 1/2 cup of plain flour.
  13. You need 1 tbsp of chickpea flour (besan).
  14. Prepare 1/4 tsp of baking powder.
  15. You need 1/4 cup of apple juice.
  16. Prepare 2 tbsp of plain water or little more.
  17. It's FOR of JALEBI SYRUP:.
  18. You need Pinch of saffron threads.
  19. Prepare 1 cup of water.
  20. Prepare 1/2 cup of honey.
  21. It's 2 of whole cloves.
  22. It's 1 tbsp of cardamom pods.
  23. You need Few of edible rose petals.
  24. Prepare 1/2 of Juice of a lemon.
  25. Prepare 2 tbsp of honey.
  26. It's As required of Canola oil, to deep-fry.
  27. You need FOR of NUT CRUMB:.
  28. You need 15 gms of unsalted butter.
  29. Prepare 1/4 cup of shredded coconut.
  30. It's 1/4 cup of pistachio, finely chopped.
  31. You need FOR of GRILLED FIGS:.
  32. Prepare 4-5 of fresh figs, stemmed and halved lengthwise.
  33. It's 1 tsp of canola oil.
  34. Prepare 1 tsp of balsamic vinegar.
  35. It's 3 tbsp of honey.
  36. Prepare 1 tsp of chopped fresh thyme.

You can skip this step if using fresh figs Remember the honey roasted almonds and figs are also sweet so do not go overboard with sugar. Set oven to the grill setting and place the pork onto the centre shelf of the oven and grill until the skin crackles, taking care not to burn the skin. Cover loosely with foil to keep warm. The first time I tried a fresh fig I was disappointed.

Ginger and Bay Leaf Ice Cream, Saffron Honey Jalebi, Nut Crumb and Grilled Fresh Figs step by step

  1. For the Ginger and Bay Leaf Ice Cream, place the cream, milk, bay leaves, cinnamon sticks, ginger, sugar, honey and salt in a medium sized saucepan. Set over medium low heat and bring to simmer. Remove from heat and strain into a pouring jug. Let it cool completely. Whip the cream to soft stiff peaks and fold this whipped cream to cooled mixture. Set aside, in freezer, until firm and ready for serving..
  2. For the Jalebi, to make batter, combine flours, baking powder, apple juice and water. Cover and set aside at room temperature overnight to rest. Next day, transfer the batter to a squeeze bottle..
  3. To make jalebi honey syrup, place saffron and 1 cup boiling water in a pan and set aside for 10 minutes to infuse. Add honey, cloves and cardamom and cook for 5 minutes or until reduced by half. Stir in lemon juice and add rose petals and set aside..
  4. Heat oil on medium heat and squeeze batter into oil in long spirals, working from the inside out. Cook, turning halfway, for 2-3 minutes or until golden. Remove with a slotted spoon, dip in syrup for a minute, then remove and keep aside..
  5. For the nut crumb, place the honey and butter in a saucepan over medium heat and cook, stirring, for 3-4 minutes or until melted and bubbling. Add the coconut and pistachios, and stir to combine. Spread over baking tray and bake at 160'C for 8 minutes or until golden. Remove and set aside..
  6. For grilled figs, cook honey in a saucepan for 2 minutes or until colour darkens. Heat the grill pan to medium low. Brush the rounded side of figs with oil and cut sides with balsamic vinegar. Pour caramelised honey and thyme over the figs. Set the figs on the grill, cut side facing up. Cook until tops start to bubble and brown and the bottoms of the figs get light grill marks, 5 to 8 minutes..
  7. To serve, cut ice cream into slices, divide between plates. Add some pieces of the nut crumble and dots of the caramelised honey. Place a jalebi with some grilled figs over the ice cream and dizzle over the fig juices from the pan..

I had been reading incredibly loving descriptions of fresh figs, plump and ripe and dripping with juice, holding their own against prosciutto, baked duck, and heavy cream. tree-nut-free. Note: The grilled figs can be made an hour or more ahead of serving time. This recipe is simple to make, yet impressive. The marinade gives the fish a sweet taste that my family goes nuts for! If it's too cold out to grill it, you also may broil it.

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