Redcurrant Sorbet and Faisselle Ice Cream with Fried Strawberries

Ingredients

Redcurrant Sorbet

  • 1 cup water
  • 3/4 cup sugar
  • 2 1/2 cups redcurrants, picked over

Faisselle Ice Cream

  • 2 cups whole milk
  • 1/3 cup heavy cream
  • 3/4 cup sugar
  • 3 egg yolks
  • 1 tablespoon vanilla bean paste or 1/2 vanilla bean, seeded
  • 3 ounce drained faisselle

Fried Strawberries

  • 12 small strawberries, hulled and wiped clean with a paper towel
  • 1 1/4 cups rice flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1 tablespoon lemon zest
  • 1 cup water
  • Vegetable oil for frying
  • Powdered sugar for dusting

Preparation

Click here for preparation method.

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