Ginger and Bay Leaf Ice Cream, Saffron Honey Jalebi, Nut Crumb and Grilled Fresh Figs
#worldwide Desserts with a nostalgic flavour are trending right now. Honey grilled figs with rich ginger and bay leaf ice cream, accompanied by juicy honey jalebi and crisp pistachio crumble, this dessert is an incredible flavour explosion. Definitely it makes a beautiful dish, combining a broad range of different flavours and textures.
Ingredients
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1/2 cup fresh cream
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1/4 cup milk
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4-5 fresh bay leaves
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1 tsp minced ginger
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1 tbsp sugar
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1/4 cup whipping cream
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2 tbsp honey
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1/4 tsp salt
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FOR JALEBI BATTER:
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1/2 cup plain flour
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1 tbsp chickpea flour (besan)
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1/4 tsp baking powder
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1/4 cup apple juice
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2 tbsp plain water or little more
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FOR JALEBI SYRUP:
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Pinch saffron threads
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1 cup water
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1/2 cup honey
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2 whole cloves
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1 tbsp cardamom pods
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Few edible rose petals
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1/2 Juice of a lemon
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2 tbsp honey
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As required Canola oil, to deep-fry
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FOR NUT CRUMB:
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15 gms unsalted butter
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1/4 cup shredded coconut
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1/4 cup pistachio, finely chopped
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FOR GRILLED FIGS:
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4-5 fresh figs, stemmed and halved lengthwise
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1 tsp canola oil
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1 tsp balsamic vinegar
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3 tbsp honey
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1 tsp chopped fresh thyme
Cooking Instructions
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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.
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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.
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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.
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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.
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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.
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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.
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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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