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#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.
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Ingredients
30 minutes
5 servings
- FOR
GINGER AND BAY LEAF ICE CREAM:
- 1/2 cup
fresh cream
- 1/4 cup
milk
- 4-5
fresh bay leaves
- 2
cinnamon sticks
- 1 tbsp
sugar
- 1/4 cup
whipping cream
- 2 tbsp
honey
- 1/4 tsp
salt
- FOR
JALEBI BATTER:
- 1/2 cup
plain flour
- 1 tbsp
chickpea flour (besan)
- 1/4 tsp
baking powder
- 1/4 cup
apple juice
- 2 tbsp
plain water or little more
- FOR
JALEBI SYRUP:
- Pinch
saffron threads
- 1 cup
water
- 1/2 cup
honey
- 2
whole cloves
- 1 tbsp
cardamom pods
- Few
edible rose petals
- 1/2
Juice of a lemon
- 2 tbsp
honey
- As required
Canola oil, to deep-fry
- FOR
NUT CRUMB:
- 15 gms
unsalted butter
- 1/4 cup
shredded coconut
- 1/4 cup
pistachio, finely chopped
- FOR
GRILLED FIGS:
- 4-5
fresh figs, stemmed and halved lengthwise
- 1 tsp
canola oil
- 1 tsp
balsamic vinegar
- 3 tbsp
honey
- 1 tsp
chopped fresh thyme
Cooking 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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Written by
Divya Jain @cook_9584569
on
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- 4th for balsamic vinegar
- 6th for canola oil
- 7th for fig
- 7th for figs
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