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| 1 Tasse | Milk; (240 ml.) |
| 8 | egg yolks |
| 200 Gramm | sugar |
| 1 Esslöffel | Cinnamon powder; (15 g.) |
| 1000 Milliliter | cream whipped |
| 500 Gramm | Seedless dates |
| 1/4 Tasse | Brandy; (60 ml.) |
| 100 Gramm | sugar |
| 1 | Orange; zest of |
| 4 | Jalebis; (crisp, reserved in |
| | Saffron syrup) |
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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.
jalebi
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