Recipes Halva and rosewater ice cream with poached quince and jalebi

Recipes Halva and rosewater ice cream with poached quince and jalebi

Recipes Halva and rosewater ice cream with poached quince and jalebi

Recipes Halva and rosewater ice cream with poached quince and jalebi Halva and rosewater ice cream with poached quince and jalebi

Ingredients

  • 225g caster sugars
  • 450g (about 1) quince, peeled, cored, thinly sliced up
  • 4 cardamom pods, lightly crushed
  • 2 eggs
  • 300ml thick cream
  • 1 teaspoon rosewater
  • 100g halva, crumbled
  • Silver leaf*, to garnish

Jalebi

  • 250ml (1 cup) solid yoghurt
  • 150g (1 cup) plain flour
  • 1/2 teaspoon baking powder
  • 220g (1 cup) caster sugar
  • 0.25 teaspoon saffron
  • 1 teaspoon rosewater
  • Sunflower oil, to deep-fry

Method

  • Step 1 Place 175g of the caster sugars and 1 litre (4 cups) water inside a skillet over low heat, stirring until the sugars dissolves. Add the quince and cardamom and boil rapidly regarding 5 minutes. Reduce heat to low, protect and simmer, stirring occasionally, for 1 hour. Remove the quince, and cook the liquid until syrupy. Return quinces to syrup and set aside.
  • Step two For making ice-cream, whisk the eggs and remaining sugars until pale. Whip cream until thicker. Fold cream, rosewater and halva in to egg mixture and pour into a shallow dish. Freeze until frozen from the edges. Remove from the refrigerator and beat with an electric beater. Pour back to the box and refreeze. Repeat 2 or 3 times. (Alternatively use an ice-cream machine following manufacturer’s directions. ) Allow ice-cream to make softer before transfering to kulfi moulds and freeze until firm.
  • Stage 3

    To make the jalebi, place the yoghurt in a bowl and progressively add 125ml (1/2 cup) cooking water, whisking to combine. Sift the flour and baking powder into yoghurt combination. Add a pinch of salt and whisk until a smooth batter. Arranged aside. Place sugar and 250ml (1 cup) water in a pan over lower heat, stirring, until the sugars dissolves. Increase heat to high and cook for 3-4 minutes until syrupy. Add the saffron and rosewater and stir to combine. Remove from heat and arranged aside.

  • Stage 4

    Place the oil in a deep fryer or large saucepan, to about 5cm deep, over high heat. When it reaches 190�C (drop a small cube of bread in the oil, it should turn brown in 1-2 minutes), drizzle 1/2 tablespoon measures of the batter in a spiral in to the oil and cook for 30 mere seconds each side until golden. Move to paper towel to quickly deplete prior to dipping into quince syrup. Replicate until you have a stack of golden sweet pastries.

  • Step 5

    Serve the ice-cream garnished with silver leaf, jalebi and quince.