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, we’re going to prepare a special dish, ginger and bay leaf ice cream, saffron honey jalebi, nut crumb and grilled fresh figs. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Ginger and Bay Leaf Ice Cream, Saffron Honey Jalebi, Nut Crumb and Grilled Fresh Figs is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Ginger and Bay Leaf Ice Cream, Saffron Honey Jalebi, Nut Crumb and Grilled Fresh Figs is something which I’ve loved my whole life.

Pour caramelized honey and thyme over the figs. Set the figs on the grill, cut side facing up. Puree spinach leaves in fine paste.

To get started with this recipe, we must first prepare a few ingredients. You can cook 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 that.

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

See great recipes for Stewed Fruit too! Heat the milk and cream in a medium saucepan over medium heat until just barely simmering (do not boil). Using a slotted spoon, remove the ginger from the pan and discard. Return the cream mixture to medium heat, and bring just to a simmer.

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.

In terms of favorite ice cream flavors, it's likely that Fig Leaf Ice Cream isn't at the top of your list. But once you taste it, you'll probably add it. It's tricky to provide an exact description of the flavor, which is coconutty, and references figs, but is its own flavor in and of itself. For the Orange and Bay Leaf Ice Cream, place the cream, milk, orange zest, bay leaves, cinnamon sticks and ginger in a medium sized saucepan. Set over medium low heat and bring to simmer.

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