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:
- Take FOR GINGER AND BAY LEAF ICE CREAM:
- Make ready 1/2 cup fresh cream
- Get 1/4 cup milk
- Get 4-5 fresh bay leaves
- Make ready 2 cinnamon sticks
- Get 1 tsp minced ginger
- Take 1 tbsp sugar
- Prepare 1/4 cup whipping cream
- Get 2 tbsp honey
- Prepare 1/4 tsp salt
- Prepare FOR JALEBI BATTER:
- Make ready 1/2 cup plain flour
- Prepare 1 tbsp chickpea flour (besan)
- Make ready 1/4 tsp baking powder
- Prepare 1/4 cup apple juice
- Get 2 tbsp plain water or little more
- Make ready FOR JALEBI SYRUP:
- Make ready Pinch saffron threads
- Take 1 cup water
- Make ready 1/2 cup honey
- Make ready 2 whole cloves
- Make ready 1 tbsp cardamom pods
- Take Few edible rose petals
- Take 1/2 Juice of a lemon
- Take 2 tbsp honey
- Take As required Canola oil, to deep-fry
- Prepare FOR NUT CRUMB:
- Prepare 15 gms unsalted butter
- Get 1/4 cup shredded coconut
- Take 1/4 cup pistachio, finely chopped
- Take FOR GRILLED FIGS:
- Take 4-5 fresh figs, stemmed and halved lengthwise
- Make ready 1 tsp canola oil
- Get 1 tsp balsamic vinegar
- Take 3 tbsp honey
- Prepare 1 tsp chopped fresh thyme
Instructions 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.
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. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!