Gulab Jamun with Alphonso Mango Ice Cream and Chai Crême Brûlée

Heat 1,200 ml milk and slowly add the egg mixture. Let it simmer until the mixture is slightly thick. Then let it cool down. Then add the mango puree, cream and add sugar to taste. Store this mixture in the refrigerator for 12 hours and then put it in the ice cream maker.

Separate the egg yolks and add the sugar, stir with a whisk until an egg-sugar mixture is formed. Bring milk, cream, double cream and spices to the boil and allow to cool. Let it steep for about 5 minutes. Then remove the spices through a sieve. Slowly add the egg mixture to the cream mixture while using the whisk. Make sure that only a few air bubbles are formed. Then heat over a water bath (slightly simmering) and stir constantly until the mixture is slightly thick. Then pour into the molds and bake in a water bath in the oven at 140 degrees for about 40 minutes.

Before serving, spread 1 teaspoon of fine brown sugar on the crême brûlée and caramelize with a bunsen burner.

Bring the water with sugar, saffron and cardamom to the boil until a liquid sugar syrup is formed.

Knead the Gulab Jamun mixture with milk to form a dough. Then shape a total of 20 small balls and fill with a pistachio. Make sure that the balls have no cracks! Heat the oil for deep-frying and fry the balls in it until golden brown. Then drain and let steep in the sugar syrup. Heat in the microwave before serving and serve with the ice cream.