Ginger & Bay Leaf Ice Cream Saffron Honey Jalebi Nut Crumb
- 2
- 24
- 300min
- 30min
This is a fusion dessert recipe that tastes delicious and is apt to celebrate Diwali.
Ingredients
Ingredients
Cooking Steps
Cooking Steps
Step 1 : For the ginger and bay leaf ice cream
Add fresh cream, milk, bay leaves, cinnamon sticks, ginger, sugar, 2 tbsp honey, and salt in a medium-sized saucepan.
Step 2 :
Set it over medium-low flame and bring it to a simmer.
Step 3 :
Remove from the stove and strain it into a pouring jug. Let it cool completely.
Step 4 :
Whip the cream to soft stiff peaks and fold this whipped cream to a cooled mixture.
Step 5 :
Place it in the freezer, until firm and ready for serving.
Step 6 : For the jalebi
To make the batter, combine maida, besan, baking powder, apple juice, and 2 tbsp water.
Step 7 :
Cover and set it aside at room temperature overnight to rest. Next day, transfer the batter to a squeezy bottle.
Step 8 : To make the jalebi honey syrup
Add a pinch of saffron and a cup of boiling water in a pan and set aside for 10 minutes to let it infuse.
Step 9 :
Add 1/2 cup honey, cloves, and cardamom and cook for 5 minutes or until it reduces to half.
Step 10 :
Stir in lemon juice and add a few edible rose petals and set aside.
Step 11 :
Heat 1/2 cup canola oil on medium flame in a kadai and squeeze the batter into the oil in long spirals, working from the inside out.
Step 12 :
Cook, turning halfway, for 2-3 minutes or until golden.
Step 13 :
Remove it with a slotted spoon, dip it in the prepared syrup for a minute, then remove and keep it aside.
Step 14 : For the nut crumb
Place 2 tbsp honey and butter in a saucepan over medium flame and cook, stirring, for 3-4 minutes or until melted and bubbling.
Step 15 :
Add coconut and pistachios, and stir to combine.
Step 16 :
Spread it over a baking tray and bake at 160°C for 8 minutes or until golden. Remove it and set it aside.
Step 17 : For the grilled figs
Cook 3 tbsp honey in a saucepan for 2 minutes or until colour darkens. Heat the grill pan to medium-low flame.
Step 18 :
Brush the rounded side of figs with 1 tsp canola oil and cut sides with balsamic vinegar.
Step 19 :
Pour caramelized honey and thyme over the figs. Set the figs on the grill, cut side facing up.
Step 20 :
Cook for around 5 to 8 minutes until the tops start to bubble and turn brown and the bottoms of the figs start to get light grill marks.
Step 21 :
To serve, cut ice cream into slices, divide between plates. Add some pieces of the nut crumble and dots of the caramelized honey.
Step 22 :
Place a jalebi with some grilled figs over the ice cream and drizzle over the fig juice from the pan.
Shop Ingredients
Ginger & Bay Leaf Ice Cream Saffron Honey Jalebi Nut Crumb
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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