Herbed Fried Berries with Vanilla Bay Leaf Drizzle
Indulge in the delightful flavors of summer with this exquisite dessert that features a medley of crispy fried red currants and purple grapes, paired perfectly with crunchy, lightly battered sage leaves. The star of the dish is the luscious, velvety bay leaf sauce infused with vanilla and earthy herbs, which complements the vibrant fruit and adds a depth of flavor to every bite. This dish is not only visually stunning with its array of colors but also a celebration of seasonal ingredients that evoke the essence of warm summer days. Perfect for entertaining or a special evening at home, this dessert will leave a lasting impression on your palate.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Egg yolks
4 (Beaten)
Sugar
2 tablespoons (Divided)
Milk
2/3 cup (Used in sauce, additional 1/3 cup for batter)
Whipped cream
1 cup (For serving)
Fresh bay leaves
6 (Torn into pieces)
Flour
1/2 cup (Sifted)
Sugar
1 tablespoon (For batter)
Egg
1 (Beaten)
Sunflower oil
1 tablespoon (For batter)
Milk
1/3 cup (For batter)
Nutmeg
1 pinch (Ground)
Cinnamon
1/4 teaspoon (Ground)
Red currants
1-2 cups (Picked and rinsed)
Purple grapes
1-2 cups (Washed and cut into clusters)
Fresh sage leaves
10 (Rinsed)
Oil (for deep frying)
as needed (For frying)
Sugar
for sprinkling (As desired)
Instructions
1
Prepare the Bay Leaf Sauce: In a small saucepan, combine the egg yolks, sugar, and milk. Heat over medium-high heat, whisking constantly until the mixture thickens to about 175°F (80°C). It should create a film on the back of a spoon. Avoid boiling.
2
Once thickened, remove the saucepan from the heat and let it cool for about 2 minutes, stirring gently throughout. Set aside to cool completely.
3
Prepare the Berries: Rinse the red currants under cold water and gently dry them with paper towels. Wash the grapes and cut them into clusters of 3-5 berries.
4
Heat Oil for Frying: In a deep pot or fryer, heat about 2 inches of oil to 350°F (175°C). Use a thermometer to ensure the oil is at the right temperature for frying.
5
Prepare the Batter: In a mixing bowl, sift together the flour, sugar, ground nutmeg, and ground cinnamon. In another bowl, whisk together the egg, milk, and sunflower oil, then combine it with the dry ingredients. Mix until smooth.
6
Fry the Berries and Sage: Dip the clusters of fruit and sage leaves into the batter, ensuring they are well-coated. Carefully lower them into the hot oil, frying for about 1 minute or until they are golden brown and puffed up. Use a slotted spoon to remove them from the oil and drain on paper towels.
7
Finishing Touch: While still warm, lightly sprinkle the fried berries and sage leaves with extra sugar to enhance their sweetness.
8
Serve: Arrange the fried fruits and sage leaves on a serving platter and drizzle generously with the cooled bay leaf sauce. This dish is best enjoyed warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herbed Fried Berries with Vanilla Bay Leaf Drizzle?
It is a unique summer dessert featuring battered and fried red currants, grapes, and sage leaves, served with a creamy vanilla and bay leaf infused sauce.
What fruits are used in this recipe?
The recipe uses red currants and purple grapes.
How should the grapes be prepared for frying?
The grapes should be washed and cut into small clusters of 3 to 5 berries each.
What is the key ingredient in the dessert sauce?
The sauce is a custard-like mixture made from egg yolks, sugar, milk, and fresh bay leaves.
At what temperature should the bay leaf sauce be cooked?
The mixture should be heated until it reaches approximately 175°F (80°C) and creates a film on the back of a spoon.
Should the bay leaf sauce be boiled?
No, you should avoid boiling the sauce to ensure a smooth, velvety texture.
How do you prepare the red currants?
Rinse the red currants under cold water and gently pat them dry with paper towels.
What temperature should the frying oil reach?
The oil should be heated to 350°F (175°C) before frying the fruit.
What ingredients are in the frying batter?
The batter consists of flour, sugar, ground nutmeg, ground cinnamon, an egg, milk, and sunflower oil.
How long do you fry the berries and sage?
They should be fried for about 1 minute until they are golden brown and puffed up.
What herb is fried alongside the fruit?
Fresh sage leaves are battered and fried to add a crunchy, earthy element to the dish.
What is the finishing touch after frying?
While still warm, the fried berries and sage leaves should be lightly sprinkled with extra sugar.
How is the dish served?
Arrange the fried fruits and sage on a platter and drizzle them generously with the cooled bay leaf sauce.
Should the dish be served warm or cold?
The fried components are best enjoyed while they are still warm.
How many egg yolks are required for the sauce?
The sauce requires 4 beaten egg yolks.
What spices are used in the batter?
The batter is seasoned with a pinch of nutmeg and 1/4 teaspoon of ground cinnamon.
What type of oil is recommended for the batter?
The recipe specifies using sunflower oil in the batter mixture.
Is whipped cream used in this recipe?
Yes, 1 cup of whipped cream is listed for serving with the dessert.
How much flour is needed for the batter?
The recipe calls for 1/2 cup of sifted flour.
How do you know when the sauce has thickened sufficiently?
It is ready when it reaches 175°F and leaves a visible film on the back of a spoon.
How many bay leaves are used?
The recipe uses 6 fresh bay leaves, torn into pieces.
How many sage leaves are needed?
You will need approximately 10 rinsed fresh sage leaves.
What should you use to remove the fruit from the hot oil?
A slotted spoon should be used to carefully remove the items and drain them on paper towels.
Can I use a thermometer for the oil?
Yes, using a thermometer is recommended to ensure the oil stays at 350°F.
What is the purpose of the bay leaves in the sauce?
They infuse the sauce with an earthy, herbal flavor that complements the vanilla and fruit.
Is the sugar in the recipe divided?
Yes, sugar is used separately in the sauce, the batter, and for sprinkling at the end.
What color grapes are recommended?
Purple grapes are used to provide a vibrant color contrast.
Does the batter contain milk?
Yes, the batter uses 1/3 cup of milk.
How much sugar goes into the sauce?
Two tablespoons of sugar are used for the bay leaf sauce.
What is the overall flavor profile of this dessert?
It is a balance of sweet fruit, warm spices, earthy herbs, and a rich, creamy vanilla-infused sauce.