How to Make Yummy 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. Pumpkin with Dutch Spices, Cream Cheese Mousse and Vanilla Bay Leaf Ice Cream. Brioche Doughnuts with Orange Curd, Coffee Crumb and Latte Ice Cream. This ice cream is all about balance: heady saffron, floral honey, and bittersweet orange zest.

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. 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.

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

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

I came across Fig (anjeer in Hindi) ice cream during my stay in India this time. I loved the flavor and Once soft I pureed them and added to the ice cream base. 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. I added some fresh garlic and fresh ginger, I think this is important actually.

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

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..

And then I marinated for a few hours in a dish (turning salmon around once, so that all parts got some marinating time). Figs are a treat for sure and are in season late June to July in most areas of the US and are so tasty. Figs can be eaten fresh or dried and incorporated in recipes to help add texture, another level of flavor, and sweetness. Brewed from REAL tea leaves picked at their freshest, never from powder or concentrate (like The slight hint of honey suckle and the slight hint of fresh lemon with a little bit of honey to sweeten Fuji Apple and Ginger Green tea is by far my most favorite. Next fave would be the Blackberry and Sage.