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.

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