Recipe - Iced Cappuccino Cream Cake

FOR THE CINNAMON PARFAIT
1 cup Milk; (240 ml.)
8 Egg yolks
200 g Sugar
1 tablespoon Cinnamon powder; (15 g.)
1 l Cream; whipped

FOR THE DATE COMPOTE
500 g Seedless dates
One fourth cup Brandy; (60 ml.)
100 g Sugar
1 Orange; zest of

FOR THE GARNISH
4 Jalebis; (crisp, reserved in
; saffron syrup)

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, foldin 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.