Fried Fruit With Bay Leaf Sauce
This is a wonderful dessert. A combination of fried summer berries (red currants, purple grapes) and sage leaves dipped into a tasty bay leaf sauce. The bay leaf sauce has a wonderful taste of vanilla and herbal flavors. Together with the fruity flavors of the still warm berries and the wonderful taste of fried sage this makes a summerly dessert.
Steps
Sauce : mix all ingredients in a small pot.
Heat on medium high heat and stir all the time.
The mixture will thicken during heating to a temperature of about 175 f.
It is important that during heating the mixture will constantly be stirred.
Do not let the sauce boil.
The sauce has the right conistency , if it builds a thick film on the backside of a tablespoon.
Remove sauce from heat and stir for 2 minutes.
Set aside and let cool down completely.
Prepare berries: wash small panicles of red currant and pat dry with paper towels.
Wash grapes and cut into clusters of 3-5 berries.
In a suited pot or deep fryer heat about 2 inches high oil for frying.
Combine flour , sugar , ground nutmeg and ground cinnamon.
Mix egg , milk and 1 tablespoon oil.
Add to flour mixture and beat until smooth.
Dip berries and sage leaves into batter.
Fry berries in hot oil for about 1 minute or until batter is light golden brown.
Fry sage leaves until batter is light golden brown and puffed up'.
Ingredients
egg yolks, sugar, milk, whipped cream, fresh bay leaves, flour, egg, sunflower oil, nutmeg, cinnamon, red currants, grapes, fresh sage leaves, oil