Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, ginger and bay leaf ice cream, saffron honey jalebi, nut crumb and grilled fresh figs. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
I came across Fig (anjeer in Hindi) ice cream during my stay in India this time. I loved the flavor and thought of When I made this ice cream I had some homemade honey roasted almonds in my kitchen and I thought If you can get hold of fresh figs, please use them in the recipe. * Adjust sugar to taste. This ice cream is all about balance: heady saffron, floral honey, and bittersweet orange zest.
Ginger and Bay Leaf Ice Cream, Saffron Honey Jalebi, Nut Crumb and Grilled Fresh Figs is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Ginger and Bay Leaf Ice Cream, Saffron Honey Jalebi, Nut Crumb and Grilled Fresh Figs is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. 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 can achieve it.
The ingredients needed to make Ginger and Bay Leaf Ice Cream, Saffron Honey Jalebi, Nut Crumb and Grilled Fresh Figs:
- Get FOR GINGER AND BAY LEAF ICE CREAM:
- Make ready 1/2 cup fresh cream
- Take 1/4 cup milk
- Make ready 4-5 fresh bay leaves
- Make ready 2 cinnamon sticks
- Make ready 1 tsp minced ginger
- Make ready 1 tbsp sugar
- Take 1/4 cup whipping cream
- Get 2 tbsp honey
- Get 1/4 tsp salt
- Get FOR JALEBI BATTER:
- Take 1/2 cup plain flour
- Make ready 1 tbsp chickpea flour (besan)
- Prepare 1/4 tsp baking powder
- Prepare 1/4 cup apple juice
- Get 2 tbsp plain water or little more
- Prepare FOR JALEBI SYRUP:
- Take Pinch saffron threads
- Prepare 1 cup water
- Take 1/2 cup honey
- Prepare 2 whole cloves
- Take 1 tbsp cardamom pods
- Prepare Few edible rose petals
- Take 1/2 Juice of a lemon
- Get 2 tbsp honey
- Take As required Canola oil, to deep-fry
- Prepare FOR NUT CRUMB:
- Prepare 15 gms unsalted butter
- Take 1/4 cup shredded coconut
- Take 1/4 cup pistachio, finely chopped
- Get FOR GRILLED FIGS:
- Take 4-5 fresh figs, stemmed and halved lengthwise
- Get 1 tsp canola oil
- Make ready 1 tsp balsamic vinegar
- Prepare 3 tbsp honey
- Prepare 1 tsp chopped fresh thyme
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Steps to make Ginger and Bay Leaf Ice Cream, Saffron Honey Jalebi, Nut Crumb and Grilled Fresh Figs:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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So that is going to wrap this up with this exceptional food ginger and bay leaf ice cream, saffron honey jalebi, nut crumb and grilled fresh figs recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
