Recipe: Tasty 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.

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 it.

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

1. Prepare of GINGER AND BAY LEAF ICE CREAM:.
2. Prepare of fresh cream.
3. You need of milk.
4. It's of fresh bay leaves.
5. Prepare of cinnamon sticks.
6. It's of minced ginger.
7. You need of sugar.
8. It's of whipping cream.
9. It's 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. Prepare 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. It's of saffron threads.
19. Prepare of water.
20. You need of honey.
21. It's of whole cloves.
22. It's of cardamom pods.
23. It's of edible rose petals.
24. It's of Juice of a lemon.
25. It's of honey.
26. It's of Canola oil, to deep-fry.
27. Prepare of NUT CRUMB:.
28. It's of unsalted butter.
29. It's of shredded coconut.
30. You need of pistachio, finely chopped.
31. It's of GRILLED FIGS:.
32. You need of fresh figs, stemmed and halved lengthwise.
33. Prepare of canola oil.
34. It's of balsamic vinegar.
35. Prepare of honey.
36. It's of chopped fresh thyme.

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..