Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, ginger and bay leaf ice cream, saffron honey jalebi, nut crumb and grilled fresh figs. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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.
Ginger and Bay Leaf Ice Cream, Saffron Honey Jalebi, Nut Crumb and Grilled Fresh Figs is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. 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 nice and they look wonderful.
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:
- Make ready FOR GINGER AND BAY LEAF ICE CREAM:
- Get 1/2 cup fresh cream
- Make ready 1/4 cup milk
- Get 4-5 fresh bay leaves
- Make ready 2 cinnamon sticks
- Take 1 tsp minced ginger
- Get 1 tbsp sugar
- Get 1/4 cup whipping cream
- Make ready 2 tbsp honey
- Make ready 1/4 tsp salt
- Get FOR JALEBI BATTER:
- Make ready 1/2 cup plain flour
- Take 1 tbsp chickpea flour (besan)
- Take 1/4 tsp baking powder
- Prepare 1/4 cup apple juice
- Make ready 2 tbsp plain water or little more
- Make ready FOR JALEBI SYRUP:
- Prepare Pinch saffron threads
- Make ready 1 cup water
- Make ready 1/2 cup honey
- Make ready 2 whole cloves
- Take 1 tbsp cardamom pods
- Make ready Few edible rose petals
- Get 1/2 Juice of a lemon
- Take 2 tbsp honey
- Make ready As required Canola oil, to deep-fry
- Get FOR NUT CRUMB:
- Get 15 gms unsalted butter
- Get 1/4 cup shredded coconut
- Prepare 1/4 cup pistachio, finely chopped
- Get FOR GRILLED FIGS:
- Take 4-5 fresh figs, stemmed and halved lengthwise
- Get 1 tsp canola oil
- Get 1 tsp balsamic vinegar
- Make ready 3 tbsp honey
- Prepare 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:
- 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.
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 is going to wrap this up for this special food ginger and bay leaf ice cream, saffron honey jalebi, nut crumb and grilled fresh figs recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
