Recipe

Method, 1. Fry the onion Julien in hot oil till crisp and light brown in colour, when done, keep it over the kitchen paper towel and left it for soak all oil from this. 2. Add half of fresh cream in caramelized onion, transfer in mixer jar and make fine smooth paste, transfer in strainer and sieve to get creamy mixture, keep in fridge to chill. 3. Add coffee powder in hot water. 4. Add sugar in hot pan to make caramel, add some fresh cream and mix well. 5. Now boil milk add corn flour slurry in this, cook on low flame When thick transfer in a bowl and keep in fridge to set for atleast 2 hours. 6. Take whipping cream in a bowl, whisk till foamy now add corn flour slurry mixture, coffee mixture, prepared caramel and chilled birista cream mixture, mix well. 7. Transfer in a airtight box and keep in freezer for 6 to 8 fours to set. For Lemon grass compote, 8. Add Lemon grass, sugar, ginger and salt in orange juice and boil till thick When done seive this, keep aside. For Brittle, 9. Roast the Hazzelnut keep aside. 10. Transfer the sugar in pan for caramalization, now add roasted Hazzelnut and mix, transfer this hot mixture carefully over the silicon mat to set, when done crushed it. 12. Now enjoy the Chilled and set Birista Icecream with Lemon grass compote and Hazzelnut Brittle, infused some fruit slice with compote and serve with Icecream for more taste.