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Redcurrant Sorbet And Faisselle Ice Cream With Fried Strawberries

Redcurrant Sorbet and Faisselle Ice Cream With Fried Strawberries

Sounds complicated right? Well, really it’s not…trust me. If I have so little time these days that I forget to take my apron off before heading out of the house, then you can trust me when I say that this is nothing short of delicious but not intricate. I like multi layered, multi component desserts because they allow my brain to relax and my stress level to go down since I know I can plan and assemble them over several days.

Did I just say that I went out with my apron on? Yep…I really laughed because I had mentioned to some of you that it might happen and it did. I did walk the dogs and went to the grocery store with my apron still tied around my waist. The funny part is that the neighbors did not act surprised nor did the personnel at the store! That grocery store around the corner from our house sees me just about everyday. The cashiers know my name, my habits, the produce guy even offered me a job on more than one occasion. I had to fess up and explain that no, one person did not eat that much food in a week and that I had a job at hand, but yes I would probably the one customer with the odd requests.

When I arrived at the store with my apron on, no one looked surprised at all, I think they were betting on how long it would take for me to forget something like that! What they really wanted to know is why I had not brought them some goods and samples instead!! I regretfully told them that I had been working on ice creams lately and that it was not an easy item to bring them to try. Nor is it to take pictures of in this darn heat! After 5 minutes I had to stop and admit defeat the day I shot this dessert and that’s why I only have a couple of pictures to show for it. I stood there looking at the plate with an ever growing pool of goodness with mixed feelings of anger and frustration!

I take pictures upstairs in the guest bedroom where the light is better throughout the day on a table set at the foot of the bed. After a minute of wondering if it was worth it to take another one of these ice creams out of the freezer, plate and shoot again, I figured I’d try one more shot of a spoon full of ice cream. I dug in, set in down, looked at it but never took the camera to shoot it. No….instead I took the spoon, the whole plate and sat on the bed and ate it. The whole thing, all by myself, something I rarely do. I instantly felt better! I felt bad for two seconds that I did not shoot more but the guilt melted away as fast as the ice cream in my mouth….

Mise En Place

With summer reaching its end I have been loading up on fresh berries as much and as fast as I could lately and I had enough redcurrants to turn them into a refreshing sorbet. I still had a good amount of faisselle left so I turned it into ice cream and spooned both inside rings (I use cut pvc pipe). Feel free to use any other soft and smooth dairy like fromage blanc, petit suisse, goat cheese, cream cheese, etc…The main concern here is to drain it thoroughly before adding it to the ice cream base so I recommend draining it overnight until it becomes fresh cheese or yogurt cheese if you want. Feel free to use any other soft and smooth dairy like fromage blanc, petit suisse (both drained overnight), goat cheese, cream cheese, etc…

I like contrasting textures and flavors a lot in desserts and I also like to contrast temperatures, hence the fried strawberries. I was a little worried that they would lose a lot of their quality in the frying process but they held up nicely. While the outside was hot and crunchy the strawberries just barely got warm and retained their texture. I used rice flour for the batter in order to be light and smooth but all purpose flour works too, I just found it a little overwhelming to fry fresh fruits. You can make the ice creams and pipe them into molds one day and take care of the strawberries just before serving, even if that time comes days later….ice cream will wait…if you can! Don’t throw away your egg whites….you can always try your hand at macarons!
Redcurrant Sorbet and Faisselle Ice Cream with Fried Strawberries.

Redcurrant Sorbet:
1 cup water
3/4 cup sugar
2 1/2 cups redcurrants, picked over

Bring the water and sugar to a boil in a small saucepan over medium heat. Make sure the sugar is dissolved and remove from the heat. Let the sugar syrup cool to room temperature.
Puree the redcurrant in a food processor with the cooled syrup. Strain the puree through a sieve into a bowl. Refrigerate the puree until thoroughly chilled and then freee in an ice cream maker according to the manufacturer’s directions. Makes about 2 cups.

Faisselle Ice Cream:
2 cups whole milk (50o ml)
1/3 cup heavy cream (100 ml)
3/4 cup sugar (170 gr)
3 egg yolks
1 Tb vanilla bean paste or 1/2 vanilla bean, seeded
3 oz drained faisselle (90gr)

Whisk the egg yolks with the sugar. In a saucepan set on medium heat, bring the milk and the cream to boiling point, slowly pour a small amount on the egg yolks to temper. Pour the remaining over the yolks and sugar. Stir well then pour back in the saucepan and cook over medium low heat until the cream thickens and coats the back of a wooden spoon. Remove from the heat and whisk in the faisselle until completely incorporated. Cool to room temperature. Cover and refrigerate until cold. Process in an ice cream maker according to your machine’s manufacturer’s instructions.

Once both ice creams are ready, pipe the faisselle into 4 rings lined with parchment paper (makes is easier to unmold) and freeze again until set. Proceed the same way with the redcurrant sorbet. Cover the tops with plastic wrap. Unmold just before serving and plate with the fried strawberries.

Fried Strawberries:
12 small strawberries, hulled and wiped clean with a paper towel
1 1/4 cups rice flour
1/2 cup sugar
1 teaspoons baking powder
1 Tablespoon lemon zest
1 cup water
vegetable oil for frying
powdered sugar for dusting

Heat the oil to 350F.
In a large bowl, whisk together the flour, sugar,baking powder and lemon zest. Slowly add the water until the batter is smooth and without lumps. Dip the strawberries into the batter and then drop them into the oil until they are golden brown. Drain on paper towels and dust with powdered sugar. Serve hot or warm with the ice creams.

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Meeta K. Wolff August 28, 2008 um 7:04 am

how lovely is this. fried strawberries sounds like a real dream. and faisselle ice cream – out of this world.

Peabody August 28, 2008 um 7:15 am

MMM, fried strawberries. I might just head down to the farm tomorrow and buy me some to make these!

Anonymous August 28, 2008 um 7:26 am

This is beautiful! I love the curly garnish on top. I’m always in awe of your desserts.

Manggy August 28, 2008 um 7:45 am

HA HA HA! I think I would have been in on that bet too! It was only a matter of time! ๐Ÿ˜‰

Gorgeous presentation. I’ve not had faisselle before and now you’ve turned it into something new already! You gotta let me catch up! ๐Ÿ˜€ Just in time too, the sun just took its revenge on us today! Yay!

Barbara August 28, 2008 um 7:51 am

Mmmmmmm delicious. I wish I could buy red currants here.

Clumbsy Cookie August 28, 2008 um 9:09 am

Oh Helen I love the idea of fried strawberries! They look lovely as the all dessert actually! You made me laugh with the apron story. I almost did that a couple of times, but it’s a good thing I have a mirror next to my door, ahahah! If it makes you feel any better, my mom once left the house without her skirt… Yes that was quite special!

Christy August 28, 2008 um 10:05 am

Oh!! Those are strawberries at the front!! I thought they were mini jam doughnuts!! Beautiful presentation!!I definitely should do plated desserts more often…

Y August 28, 2008 um 11:07 am

Wouldn’t have known you had trouble taking those photos, as they turned out beautiful as always.

Cannelle Et Vanille August 28, 2008 um 11:46 am

i like seeing how we both made good use of our leftovers and ingredients and by the look of things I say we did alright! lovely, refreshing, light and colorful as always!

Sweet Treats by Dani August 28, 2008 um 11:58 am

i am always in awe at the beauty of your pics!

Anonymous August 28, 2008 um 12:01 pm

Never thought to fry a strawberry, what a great idea since I am one for fried foods.

Anonymous August 28, 2008 um 12:08 pm

Yes frying the berries makes the flavour stronger and more earthy. I love your blog the pictures and words are so good. Yes making pre-assembled food does reduce the stress levels. Always look forward to see want you post. Thanks for the great site. Audax

mimi August 28, 2008 um 12:15 pm

fried strawberries sound like a delicious indulgence! and i have to say, they were amazing before but your photos are getting better and better – that top one is really lovely!

La Tartine Gourmande August 28, 2008 um 12:20 pm

Tout cela sent encore super bon l’ete !

Anonymous August 28, 2008 um 12:56 pm

Once in a while you have to indulge ๐Ÿ˜‰
Lovely dessert, fun idea to fry strawberries ๐Ÿ™‚

sweet delight August 28, 2008 um 12:59 pm

Beautiful, as always. The strawberries look so perfect and symmetrical. May I ask, did you fry them immediately after dipping in the batter or did you freeze first in a mold?

LizNoVeggieGirl August 28, 2008 um 1:38 pm

While it DOES sound complicated to a newbie baker like myself, you always make everything look so simple and flawless to construct/create – as I’ve told you time and time again, Helen, you are SUCH an inspiration!!

Bridget August 28, 2008 um 1:52 pm

Fried Strawberries!!! Those sound incredible! I’m amazed..and hungry…with every new post!

Anonymous August 28, 2008 um 1:57 pm

Very inventive – I love the idea of fried strawberries. Sort of like dessert tempura.

Susan @ SGCC August 28, 2008 um 2:00 pm

What a beautiful array of adorable little treats! They all look so perfect! I just bought some red currants because they were so pretty. I had no idea what to do with them.

And, frozen strawberries? What a clever idea!

Helene August 28, 2008 um 3:07 pm

Cookienurse: no molds, just dip and fry, the batter puffs up around the strawberries as they hit the oil.

cindy* August 28, 2008 um 4:24 pm

i love the contrasts here, creamy, fruity and well, fried! beautiful and yummy looking.

montague August 28, 2008 um 4:26 pm

redcurrant sorbet? YES PLEASE! i love your photos – they are stunning! and i love hearing about your photo shoots…

ps: love the fact that you went out with your apron on. so involved in your creation ๐Ÿ˜‰

Beth (jamandcream) August 28, 2008 um 6:38 pm

Your photo’s are amazing as usual. Ive never had redcurrant sorbet before – sounds lovely

Dewi August 28, 2008 um 6:51 pm

I have red currant bush in my back yard, somehow it refuses to give fruits, other then one here and there. I wonder what is wrong? I never seen the fruits at my local groceries either. So, I must substitute red currant with something else, raspberry?

Patricia Scarpin August 28, 2008 um 6:54 pm

You are always surprising me, Helen! Fried strawberries? I’m intrigued. And by the looks of this dessert, I’m also drooling. ๐Ÿ˜‰

Maria August 28, 2008 um 8:24 pm

Funny story about wearing your apron!
Fried strawberries! What a wonderful idea! This dessert looks amazing!!

Anonymous August 28, 2008 um 9:18 pm

This looks delicious! I’ve never had fried strawberries, but they sound amazing.

maybelles mom August 28, 2008 um 9:43 pm

how delicious. and you know how I feel about red currants. this entry is perfection.

Anonymous August 28, 2008 um 9:50 pm

This sounds so good and so different. I would have never thought to fry strawberries!

My Sweet & Saucy August 28, 2008 um 9:54 pm

You won me over with the fried strawberries! What a yummy treat!

Anonymous August 28, 2008 um 10:48 pm

ere is what i want to do with my life: eat your fried strawberries.

Lori August 29, 2008 um 12:32 am

Fried strawberries, what will you come up with next. Its like the day of DB release. I come to your site full of curiosity and always leave satisfied. So looking forward to your book! Make it big and fat!

Parisbreakfasts August 29, 2008 um 1:28 am

Naughty step for Helene for wolfing down the ice cream so quickly we didn’t get a look…
Bet it was soooo yummmy and what a good idea.
Those photos are divine!
Merci ๐Ÿ™‚

Fifi Flowers August 29, 2008 um 1:37 am

That is absolutely gorgeous! Stunning! WOW!

Anonymous August 29, 2008 um 1:50 am

It is absolutely beautiful, really it is!

T-Licious Treats August 29, 2008 um 1:55 am

holy smokes, yes it does sound complicated, but looks awesome. Those fried strawberries, I just want a ton of those..dipped in some chocolate maybe ๐Ÿ˜‰ looks divine!

Anonymous August 29, 2008 um 3:15 am

The pictures came out beautiful!!! I have never had the pleasure of eating friend strawberries…

That Girl August 29, 2008 um 4:05 am

The fried strawberries are my favorite!

anadelicias August 29, 2008 um 7:48 am

Always delicious, Helen!! Redcurrant sorbet and fried strawberries are my next work to do.

Thank you for your recipes!!


Dalybeth August 29, 2008 um 8:55 am

I often forget to take my apron off as I run to pick up my daughter at school (I always underestimate how long a recipe will take me).
Beautiful pictures!

Anonymous August 29, 2008 um 11:37 am

ooh this sounds delicous, I think I’d quite like a plateful to take off to bed with me too! mmmmmm Your creations are always (almost) to beautiful to eat!

Eileen August 29, 2008 um 11:45 am

Absolutely lovely dessert and photo! I had to laugh about the apron. I do the same thing. I put my apron on first thing in the morning and it’s usually on the rest of the day–dog walks, driving my daughter where she needs to go. All of my neighbors are used to it now (or should I say "me" now?)

Anonymous August 29, 2008 um 12:26 pm

I think you need a little Southern to help you out with this dessert! I will bring the cookies. WOW…

Helene August 29, 2008 um 12:43 pm

Thank you everyone!

Elra: raspberries would work great too. You could use 2 to 2.5 cups instead of the redcurrants.

Sandie August 29, 2008 um 3:01 pm

Could a dessert be any more lovely? I think not.

Bonbon Oiseau August 29, 2008 um 4:37 pm

what a great idea to use the faiselle like that! also, you ladies and your currants make me so happy! they are such beautiful beautiful fruits and I’ve never heard of a currant sorbet…someday we’ll have to sip a glass of cassis together, eat dessert and try on some jewelry…

Anita August 29, 2008 um 4:46 pm

Redcurrants always make me think of France, because the first time I saw them was in a Pierre Herme cookbook, and I couldn’t find them in SF! You’re lucky – they’re so beautiful to photograph and you use them so creatively!

Pittsburgh Needs Eated August 29, 2008 um 5:48 pm

PVC pipe is so handy…the fried strawberries sound wonderfully decadent. I’d never considered frying berries.

Thanks for your lovely comments- I, too, have a weakness for all kinds of glazed almond danish. The rice pudding recipe seemed like something you might like. Let me know how it goes!

Mallory Elise August 29, 2008 um 6:02 pm

everyone uses those bubbly litte red currants. i don’t know where to find them–not here at least, i don’t even think i’ve ever eaten one! those little cream puffs look so good…i wonder if anyones ever made gluten free, i havnt had baked goods since my birthday two months ago.

yes i think there should be a world-wide blog event for lentils–i was thinking, anyone ever made lentil hummus? or lentil falafel? must find out.

Anonymous August 29, 2008 um 7:12 pm

Those fried strawberries sound INCREDIBLE.

Mike of Mike's Table August 29, 2008 um 7:50 pm

This is the most elegant fried anything I’ve come across. This is a beauty of a dessert!

Aimรฉe August 30, 2008 um 2:03 am

I love this post because it sounds just like what I would do: snap a few photos and then eat everything on the plate. Cheers to that! Love that you use pvc pipe. Gotta get me some new sizes! It’s great for plating risotto, too!

Anonymous August 30, 2008 um 3:08 am

Hi Tartelette… I used your strawberry tarte recipe but used a triple- it came out perfect.. the pictures not so good this time…

I have not posted them yet but I linked back to you = ) Thank you so much.. you are such a master… I found your snickers macaron recipe too = )


Anonymous August 30, 2008 um 3:36 am

this sounds so different and lovely. fried strawberries?? WOW!

Mrs.French August 30, 2008 um 4:10 am

I have decided that currants are the most photogenic of the fruit family..nice.

Helene August 30, 2008 um 4:14 am

Thanks everyone!
GirJapan: triple batch of strawberry tarts…I bow to you!!

Mrs.French: I wholeheartedly agree!!

Natalie Que August 30, 2008 um 4:24 am

This looks truly amazing Tartelette!

Alexa August 30, 2008 um 4:42 am

Your post made me laugh… only because I can relate. You are so wonderfully creative and I love to see the beautiful desserts you come up with. This one sounds amazing.

Anonymous August 30, 2008 um 11:10 am

You are giving me too much credit- I used the triple recipe hoping I would get a layering effect- you are so inspiring, I began to bake more after reading your blog- still I have yet to find the patience to stove top..

I hate to Juliann (sp)? anything.. And your hibiscus Macaron Oh my goodness… you had me at "macaron"- I wanted to ask if you have any scone recipes?

Nina Timm August 30, 2008 um 12:34 pm

Good for you ……sitting there by your lonesome self and eating this delicousness….. you so deserve that!!!!

MyKitchenInHalfCups August 30, 2008 um 2:54 pm

Love that you quilt melted away as fast as the ice cream! Lovely.
Fried Strawberries – I just can’t imagine…except you say it so well.

Anonymous August 30, 2008 um 8:31 pm

You go through a lot of work to take your pictures – I’m not sure if I was making the things you made they would last long enough to go all the way upstairs ๐Ÿ˜‰

Kajal@aapplemint August 30, 2008 um 10:35 pm

fried strawberries …. woa … that must be divine …i have some, n definitely going to fry some n see how they taste.

LyB August 31, 2008 um 2:54 am

I love it that people can see you with your apron on and think nothing of it, it sounds so friendly and familiar. That dessert looks fabulous and I just bought loads of fresh strawberries at the farmer’s market so I see those fried strawberries in my future, very soon! ๐Ÿ™‚

Anonymous August 31, 2008 um 3:53 am

This is my kind of desert. Awesome stuff. Again, flawless presentation and photography. I just LOVE your blog.

Anonymous August 31, 2008 um 5:08 am

Not that the dessert isn’t stunning (it is), I just can’t get over the fact you used PVC pipe to make this.

Lovely as always Helen.


Anonymous August 31, 2008 um 5:08 am

Not that the dessert isn’t stunning (it is), I just can’t get over the fact you used PVC pipe to make this.

Lovely as always Helen.


steph- whisk/spoon August 31, 2008 um 6:10 am

beautiful! i have never had faisselle, but i can imagine what this dessert tastes like!

Zoe Francois August 31, 2008 um 1:58 pm

Fried strawberries sound absolutely decadent. Your dessert is gorgeous!

K Allrich August 31, 2008 um 2:53 pm

Amazing…and, gluten-free? I’ve never had luck with frying rice flour. You are an artist!

Jaime August 31, 2008 um 7:35 pm

fried strawberries?! oh my. looks like something i would order at a fancy restaurant ๐Ÿ™‚

Annemarie September 1, 2008 um 7:42 am

Fried strawberries!? Fried strawberries!! That’s what seduced me about this. May have to try it with my overflowing raspberry crop. And clearly, your apron must be a stunner if the public just looked on with approval. ๐Ÿ˜‰

Susan from Food Blogga September 1, 2008 um 10:33 pm

Your creativity never ceases to amaze me. Fried strawberries sounds divine. How do you come up with such amazing creations?

Half Baked September 2, 2008 um 2:07 pm

The fried strawberries sound really divine! coming from a family with a large strawberry farm, we’re always looking for new creative ways to use them. This sounds like a winner! can’t wait to try them.
Oh and I can totally relate to walking out of the house still wearing an apron!!

Jen Yu September 17, 2008 um 7:52 pm

Hmmm, I have missed out on your latest and greatest stuff because of stoopid appendix. That plating is gorgeous. Fried strawberries?! You are a force to be reckoned with. How is it that you are frying things in the summer in SC?!? But I want one… ๐Ÿ˜‰ xxoo

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