Instructions: 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.

NOTES : Cinnamon parfait served with stewed date puree and topped with jalebi

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