Fried Strawberries with White Wine Parfait
This unusual dessert is a frozen wine parfait, like a frozen zabaglione, topped with strawberries which are dipped in a wine-flavored batter and fried. The red - white - red color scheme reflects the Austrian national colors. The “vanilla sugar” which is mentioned is granulated sugar in which split vanilla beans are stored; the beans impart a subtle vanilla flavor to the sugar.
- White Wine Parfait
- Unflavored gelatin - 1/2 packet
- Cold Water - 1/8 cup
- White ice wine or other very sweet white wine - 1/2 cup
- Egg Yolks - 3
- Pinch granulated sugar - (if not using white ice wine)
- Pinch of salt
- Heavy (whipping) cream - 1/2 cup
- Granulated Sugar - 1 teaspoon
- Fried Strawberries
- Flour - 1/4 cup
- Egg Yolk - 1
- Dry white wine - 4 tablespoons
- Egg Whites - 4
- Pinch of salt
- Confectioner’s Sugar - 1 teaspoon
- Strawberries - 4, very large
- Oil for frying - (rape seed or canola oil preferred)
- Strawberry Sauce
- Strawberries - 1 cup, hulled and cut in large pieces
- Granulated Sugar - 2 teaspoons
- Lemon Juice - 1/4 teaspoon
- Star anise powder - 1 teaspoon
- Vanilla Sugar - 1/4 cup
- Mint sprigs - 2
To make the parfaits: Line the bottoms of two 4-inch molds or ramekins with a circle of parchment or waxed paper. In a small bowl, soften the gelatin in the cold water. Warm the wine in the top of a double boiler over gently simmering water. Gently whisk in the egg yolks one at a time,. Whisk until a zabaglione-type mixture forms. If not using the very sweet ice wine, whisk in the extra sugar at this time. Whisk in a pinch of salt. Add the gelatin to the warm wine mixture; stir until it is completely dissolved. Remove the mixture from the heat and let cool.
In a small deep bowl, whip the cream until soft peaks begin to form; sprinkle on the sugar and continue beating until firm peaks form. When the wine mixture has cooled to room temperature, gently fold the egg whites into the mixture. Fill the prepared molds or ramekins with the parfait, cover with plastic wrap, and freeze until solid, at least 3 hours.
To prepare the strawberries: In a medium mixing bowl, whisk together the flour, egg yolk, and wine until smooth. In a small deep bowl, beat the egg whites and pinch of salt until soft peaks form. Sprinkle with the confectioner’s sugar and continue beating until stiff peaks form. Gently fold the egg whites into the wine mixture.
Heat the oil to 340 F. Dip the strawberries in the batter and fry until crisp, 15 - 20 seconds. Drain on paper towels..
To make the sauce: Puree the strawberries with the sugar and lemon juice. Put in a squeeze bottle.
To serve: Run the tip of a warm, dry knife around the molds and unmold the parfaits. Place one in the center of each serving plate. Top each with 2 fried strawberries. Drizzle strawberry sauce around the parfait on the plate. Mix the star anise and vanilla sugar together and sprinkle over the top. Garnish with a sprig of mint.