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

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