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

Hey everyone, I hope you are having an amazing day today. Today, we’re going 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. For mine, I will 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 favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Ginger and Bay Leaf Ice Cream, Saffron Honey Jalebi, Nut Crumb and Grilled Fresh Figs is something that I’ve loved my whole life.

Pour caramelized honey and thyme over the figs. Set the figs on the grill, cut side facing up. ICE CREAM: Place coconut milk, almond milk, matcha, dates, and honey in a blender and blend until well combined.

To begin with this recipe, we have to 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 can achieve that.

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

They're crunchy, chewy, sweet and delicious. Place into a piping bag and stuff each profiteroles completely with cream cheese filling. To prepare caramel, heat sugar, water and glucose over high heat, stirring until the sugar dissolves. Wash down the sides of the pan with a wet pastry brush.

Steps 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 a large sauce pan combine cream, milk, brown sugar, honey and freshly grated ginger. Warm over medium heat to infuse the honey and ginger into the cream. Place egg yolks in a stainless steel bowl and whisk to combine. Slowly whisk hot cream into egg yolks. Strain mixture through a fine sieve and chill over an ice bath.

So that’s 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. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!