CookEat Recipe
Cream Fritters with Strawberry Sauce
Crisp breadcrumb-coated vanilla cream lozenges with a warm preserved-strawberry sauce.
Method
Steps
Step 1
Bring the one and a half pints cold pasteurized milk to a boil with four ounces of the granulated sugar and one teaspoon food-grade vanilla essence. Boil for five minutes.
Step 2
Mix the one and a half ounces cornstarch smoothly into the one gill cream. Stir into the milk and boil while stirring briskly for three minutes. Beat the two commercially pasteurized egg-yolk equivalents smooth, add while stirring briskly and cook while mixing for two minutes more, continuing until the custard reaches at least 160°F.
Step 3
Pour into a clean shallow tin lightly greased with butter. Cool rapidly and refrigerate at 40°F or colder within two hours, until cold and firm enough to turn out. Turn onto a clean lightly buttered board and cut into twelve even lozenge shapes.
Step 4
Dip each piece in beaten whole egg and coat lightly in fresh breadcrumbs. Prepare a fresh refined canola-oil bath in a suitable deep fryer or deep stable pan, following its safe fill and heating instructions and keeping it below smoking. Fry in uncrowded batches for about ten minutes, until golden, hot throughout to 165°F and the egg coating is fully cooked. Lift out and drain thoroughly on clean absorbent paper or cloth. Discard dipping egg and crumbs.
Step 5
While the fritters cook, press the one gill preserved strawberries through a clean sieve into a saucepan. Add the remaining one ounce granulated sugar and half a gill water. Boil for five minutes.
Step 6
Dress the hot fritters on a warm dish and dust with the two tablespoons icing sugar. Pour the complete warm strawberry sauce around them and serve promptly.
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