Redcurrant Sorbet And Faisselle Ice Cream With Fried Strawberries.

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1 cup water

3/4 cup sugar

2 1/2 cups redcurrants, picked over

2 cups whole milk (500 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)

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

vegetable oil for frying

powdered sugar for dusting

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