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The kitchen on its own gives you many small ways by which energy and money can be saved. It is quite uncomplicated to live green, after all. Typically, all it requires is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to ginger and bay leaf ice cream, saffron honey jalebi, nut crumb and grilled fresh figs recipe. To make ginger and bay leaf ice cream, saffron honey jalebi, nut crumb and grilled fresh figs you only need 36 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Ginger and Bay Leaf Ice Cream, Saffron Honey Jalebi, Nut Crumb and Grilled Fresh Figs:

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

Steps to make Ginger and Bay Leaf Ice Cream, Saffron Honey Jalebi, Nut Crumb and Grilled Fresh Figs:

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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