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, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, ginger and bay leaf ice cream, saffron honey jalebi, nut crumb and grilled fresh figs. One of my favorites. For mine, I will make it a little bit tasty. 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 favored of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Ginger and Bay Leaf Ice Cream, Saffron Honey Jalebi, Nut Crumb and Grilled Fresh Figs is something which I’ve loved my whole life. They’re fine and they look wonderful.

Pour caramelized honey and thyme over the figs. Set the figs on the grill, cut side facing up. Place chicken bones in a roasting pan and roast until golden.

To begin with this recipe, we must first 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 cook that.

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. Get 1/2 cup fresh cream
  3. Get 1/4 cup milk
  4. Take 4-5 fresh bay leaves
  5. Prepare 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. Take FOR JALEBI BATTER:
  12. Get 1/2 cup plain flour
  13. Prepare 1 tbsp chickpea flour (besan)
  14. Prepare 1/4 tsp baking powder
  15. Get 1/4 cup apple juice
  16. Take 2 tbsp plain water or little more
  17. Prepare FOR JALEBI SYRUP:
  18. Take Pinch saffron threads
  19. Take 1 cup water
  20. Make ready 1/2 cup honey
  21. Get 2 whole cloves
  22. Prepare 1 tbsp cardamom pods
  23. Prepare Few edible rose petals
  24. Get 1/2 Juice of a lemon
  25. Get 2 tbsp honey
  26. Make ready As required Canola oil, to deep-fry
  27. Prepare FOR NUT CRUMB:
  28. Make ready 15 gms unsalted butter
  29. Make ready 1/4 cup shredded coconut
  30. Prepare 1/4 cup pistachio, finely chopped
  31. Prepare FOR GRILLED FIGS:
  32. Get 4-5 fresh figs, stemmed and halved lengthwise
  33. Get 1 tsp canola oil
  34. Prepare 1 tsp balsamic vinegar
  35. Prepare 3 tbsp honey
  36. Make ready 1 tsp chopped fresh thyme

Set over medium low heat and bring to simmer. Remove from heat and strain into a pouring jug. Place honey into a small saucepan and simmer over a low heat until runny and a deep golden brown colour. Remove from heat, deglaze with saffron milk and whisk until combined.

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.

Meanwhile, place egg yolks into a medium bowl and whisk until pale and fluffy. Whisk in honey and saffron mix until well combined. While serving add caramel leases on the top of ice cream. After take pan and add Have it and enjoy ice cream. In a mixing bowl take fine chopped cabbage, ginger green chillies and fine chopped coriander and spinach.

So that’s going to wrap it 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 am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!