Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, ginger and bay leaf ice cream, saffron honey jalebi, nut crumb and grilled fresh figs. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
This ice cream is all about balance: heady saffron, floral honey, and bittersweet orange zest. Use a light honey that won't overpower the other ingredients such as acacia, alfalfa, or orange blossom. Only use saffron threads, not powdered saffron; the latter is often cut with other spices like turmeric.
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 meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Ginger and Bay Leaf Ice Cream, Saffron Honey Jalebi, Nut Crumb and Grilled Fresh Figs is something that I have loved my entire life.
To get started with this particular recipe, we have to 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 can achieve 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:
- Prepare 1/2 cup fresh cream
- Prepare 1/4 cup milk
- Take 4-5 fresh bay leaves
- Prepare 2 cinnamon sticks
- Prepare 1 tsp minced ginger
- Take 1 tbsp sugar
- Take 1/4 cup whipping cream
- Get 2 tbsp honey
- Make ready 1/4 tsp salt
- Make ready FOR JALEBI BATTER:
- Get 1/2 cup plain flour
- Make ready 1 tbsp chickpea flour (besan)
- Take 1/4 tsp baking powder
- Get 1/4 cup apple juice
- Prepare 2 tbsp plain water or little more
- Prepare FOR JALEBI SYRUP:
- Prepare Pinch saffron threads
- Get 1 cup water
- Make ready 1/2 cup honey
- Make ready 2 whole cloves
- Take 1 tbsp cardamom pods
- Take Few edible rose petals
- Make ready 1/2 Juice of a lemon
- Make ready 2 tbsp honey
- Prepare As required Canola oil, to deep-fry
- Prepare FOR NUT CRUMB:
- Get 15 gms unsalted butter
- Get 1/4 cup shredded coconut
- Get 1/4 cup pistachio, finely chopped
- Make ready FOR GRILLED FIGS:
- Get 4-5 fresh figs, stemmed and halved lengthwise
- Prepare 1 tsp canola oil
- Get 1 tsp balsamic vinegar
- Get 3 tbsp honey
- Get 1 tsp chopped fresh thyme
You can skip this step if using fresh figs Remember the honey roasted almonds and figs are also sweet so do not go overboard with sugar. A delectable dessert that makes full use of fresh, luscious, ripe figs with a sophisticated saffron and honey syrup. Serve the figs warm with the yogurt and drizzled with the saffron syrup. Serving tip - Stir the yogurt into the cooled syrup for an extra creamy sauce, or serve chilled with ice cream.
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.
The first time I tried a fresh fig I was disappointed. I had been reading incredibly loving descriptions of fresh figs, plump and ripe and dripping with juice, holding their own against prosciutto, baked duck, and heavy cream. tree-nut-free. Note: The grilled figs can be made an hour or more ahead of serving time. Pumpkin with Dutch Spices, Cream Cheese Mousse and Vanilla Bay Leaf Ice Cream. Brioche Doughnuts with Orange Curd, Coffee Crumb and Latte Ice Cream.
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