John Myers
Ingredients for 4 servings:
- 50 g sugar
- 300 ml mango puree, pulp or juice
- 1 pinch(s) of lime zest or lemon, grated
- 600 g strawberries, ripe
- 2 tbsp sugar
- 1 shot of sparkling wine
- 8 strawberries, ripe
- 1 egg(s)
- 10 g sugar
- 120 ml white wine
- 1 tbsp rapeseed oil
- 125 g flour
- Salt
- 10 g sugar
- Oil, for frying
- powdered sugar
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
Mix mango puree, pulp, or juice (a smoothie works great too), sugar, and lime in a stainless steel bowl, then freeze in the freezer. Stir every 15 minutes until the mixture is creamy and frozen. If you have an ice cream maker, you can also freeze the mixture in that. If the sorbet is too solid, simply let it thaw a little and stir again. Hull the strawberries, roughly chop them, and puree them finely in a blender or with an immersion blender along with the sugar and, if desired, a dash of sparkling wine. Hull and quarter the remaining strawberries. Separate the eggs. Beat the egg whites with the sugar until stiff peaks form. Beat the egg yolks with the sugar until creamy and mix with the oil and wine. Add a pinch of salt and the flour, then carefully fold in the stiff peaks. Dip the strawberries into the mixture and bake in fat (a deep fryer or a pan with oil) at 160-170°C until golden brown. Place on kitchen paper to dry and sprinkle with powdered sugar. If the strawberries are a bit moist and the batter doesn’t stick to them, coat them in a little flour or dust them with flour beforehand. To serve: Pour the strawberry soup into a deep plate, bowl, or similar container, thread the battered strawberries onto a skewer, and arrange them on top. Serve the sorbet separately in a small glass.
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