Raspberry Sorbet with Fried Cream
- For the fried cream
- 100 grams
- 1 liter
- 150 grams
- 8 tablespoons
Vegetable oil (for frying)
Cinnamon (for sprinkling)
Sugar (or powdered sugar for sprinkling)
- For the sorbet
- 500 grams
- 100 grams
- 2 tablespoons
For the fried cream, separate 4 eggs. In a large saucepan, vigorously whisk 4 egg yolks with 4 whole eggs, grated lemon peel and sugar. Gradually stir milk and flour alternately into egg mixture until smooth and let stand for about 30 minutes.
While stirring constantly, slowly bring egg mixture to a boil over very low heat (or use a double boiler), boil briefly and remove from heat. Let mixture cool, spread evenly about 2 cm thick (approximately 3/4 inch thick) in a rimmed baking sheet, cover with plastic wrap and refrigerate until firm and chilled through.
Cut chilled cream into rectangles about 5 cm long (approximately 2 inches long). Whisk 4 egg whites with a fork. Dip cream rectangles in egg whites and roll in breadcrumbs to coat.
Heat oil in a large saucepan for frying (oil is hot enough when bubbles cling to wooden spoon handle when inserted in oil). Fry cream rectangles in oil until golden brown and drain on paper towel. Arrange fried cream on a warmed plate, sprinkle with cinnamon and sugar or with powdered sugar and serve immediately.
If desired, half of the cream will keep in the refrigerator and can be breaded and fried at a later date.
For the sorbet, purée raspberries, sugar and lemon and strain through a sieve. Place raspberry mixture in a metal bowl and freeze for about 4 hours, stirring vigorously about once every hour. Just before serving, pureé raspberry mixture with an immersion blender. Dip a tablespoon into hot water, spoon out scoops of sorbet and serve with the fried cream.