Iced cinnamon with date compote
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Milk; (240 ml.) |
| 8 | Egg yolks | |
| 200 | grams | Sugar |
| 1 | tablespoon | Cinnamon powder; (15 g.) |
| 1 | litre | Cream; whipped |
| 500 | grams | Seedless dates |
| ¼ | cup | Brandy; (60 ml.) |
| 100 | grams | Sugar |
| 1 | Orange; zest of | |
| 4 | Jalebis; (crisp, reserved in | |
| ; saffron syrup) | ||
Directions
FOR THE CINNAMON PARFAIT
FOR THE DATE COMPOTE
FOR THE GARNISH
To prepare the cinnamon parfait mixture: PUT milk, egg yolks, sugar and cinnamon powder in a mixing bowl and churn till well mixed. Place the mixing bowl over hot water and whisk until fluffy and light. Cool the mixture. When cold, fold-in the whipped cream. Divide into ten equal portions, pour into moulds, and freeze for at least 24 hours.
To prepare the date compote: Marinate the dates in brandy for two hours.
Bring 240 ml. water to a boil in a pan. Add sugar, dates and the brandy, and simmer for three minutes. Add the zest of orange and boil for another minute.
To serve: Demould and place on a cold plate. Spread equal quantities of date compote around the parfait and serve with a crisp jalebi.
Converted by MC_Buster.
NOTES : Cinnamon parfait served with stewed date puree and topped with jalebi
Converted by MM_Buster v2.0l.