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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, ginger and bay leaf ice cream, saffron honey jalebi, nut crumb and grilled fresh figs. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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To get started with this particular recipe, we have to prepare a few components. 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.

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

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