Ginger and Bay Leaf Ice Cream, Saffron Honey Jalebi, Nut Crumb and Grilled Fresh Figs

When you recognize the principles of cooking, then it could be such a re-leasing and also rewarding experience to create a simply tasty baked or baked product. The aromas on your house and the people's faces who you share it together are priceless. We wish this Ginger and Bay Leaf Ice Cream, Saffron Honey Jalebi, Nut Crumb and Grilled Fresh Figs dish will certainly offer a bit of suggestion for you to you to end up being an excellent cook.

1. Ingredients of Ginger and Bay Leaf Ice Cream, Saffron Honey Jalebi, Nut Crumb and Grilled Fresh Figs

2. Ginger and Bay Leaf Ice Cream, Saffron Honey Jalebi, Nut Crumb and Grilled Fresh Figs instructions

Ginger and Bay Leaf Ice Cream, Saffron Honey Jalebi, Nut Crumb and Grilled Fresh Figs.

Cooking Tips

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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 it.

Ingredients of Ginger and Bay Leaf Ice Cream, Saffron Honey Jalebi, Nut Crumb and Grilled Fresh Figs

1. You need of GINGER AND BAY LEAF ICE CREAM:.
2. It's of fresh cream.
3. Prepare of milk.
4. It's of fresh bay leaves.
5. It's of cinnamon sticks.
6. It's of minced ginger.
7. Prepare of sugar.
8. It's of whipping cream.
9. Prepare of honey.
10. Prepare of salt.
11. It's of JALEBI BATTER:.
12. Prepare of plain flour.
13. It's of chickpea flour (besan).
14. You need of baking powder.
15. It's of apple juice.
16. It's of plain water or little more.
17. It's of JALEBI SYRUP:.
18. You need of saffron threads.
19. You need of water.
20. Prepare of honey.
21. It's of whole cloves.
22. It's of cardamom pods.
23. It's of edible rose petals.
24. You need of Juice of a lemon.
25. You need of honey.
26. It's of Canola oil, to deep-fry.
27. It's of NUT CRUMB:.
28. You need of unsalted butter.
29. It's of shredded coconut.
30. You need of pistachio, finely chopped.
31. Prepare of GRILLED FIGS:.
32. You need of fresh figs, stemmed and halved lengthwise.
33. It's of canola oil.
34. You need of balsamic vinegar.
35. It's of honey.
36. You need of chopped fresh thyme.

Ginger and Bay Leaf Ice Cream, Saffron Honey Jalebi, Nut Crumb and Grilled Fresh Figs instructions

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..

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