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Literati II's strawberry and rhubarb crisp with creme fraiche sherbet and strawberry ice cream

Time 2 hours 20 minutes
Yields Serves 6 (8-ounce ramekins)
Literati II’s strawberry and rhubarb crisp with creme fraiche sherbet and strawberry ice cream

Creme fraiche sherbet

1

On medium heat, bring the sugar and one-fourth cup water to a boil, turn down the flame and let simmer for a couple of minutes to reduce and thicken into a simple syrup. Set aside to cool.

2

Whisk together the buttermilk, creme fraiche, corn syrup, lemon juice and 3 tablespoons of the simple syrup.

3

Freeze in an ice cream maker according to the anufacturer’s instructions. Makes 2 1/2 cups.

Strawberry ice cream

1

Rub off any dirt from the strawberries by gently rolling in a towel; hull the berries. Crush the strawberries with a potato masher and toss with one-fourth cup sugar. Set aside for the sugar to dissolve.

2

In a small saucepan over medium-low heat, heat the milk and cream with the remaining sugar to just a boil.

3

In a mixing bowl, whisk the corn syrup and egg yolks. Slowly pour the milk mixture into the egg yolks a little at a time, stirring to gradually warm the mixture. Return the mixture to the stove and heat gently, stirring all the time, until it just thickens. When it coats the back of a spoon and you can draw a clean line with your finger, it is done.

4

Strain the mixture into a bowl and cool by placing the bowl in a bowl of ice and water until cold. Fold in the crushed strawberries.

5

Freeze in an ice cream maker according to the manufacturer’s instructions. Makes 1 quart.

Strawberry-rhubarb crisp

1

Heat the oven to 350 degrees. Roll the strawberries gently in a towel to remove excess dirt; hull the berries. Slice the strawberries lengthwise in half or in thirds depending on the size. Place in a bowl.

2

Cut off the ends of the rhubarb. Slice the rhubarb into 1-by- 1/2 -inch pieces. Add to the strawberries.

3

Sprinkle 2 tablespoons sugar, the brown sugar and 6 tablespoons flour over the fruit mixture and set aside for 30 minutes to macerate.

4

For the topping, combine the remaining 1 cup flour, the remaining 1 cup sugar and the baking powder and salt. Add the egg and mix together with your hands until it resembles a coarse meal.

5

Strain the fruit mixture into another bowl. Whisk 2 tablespoons creme fraiche into the liquid. Fold the liquid mixture back into the fruit. Divide equally into six (8-ounce) ramekins.

6

Cover the fruit with the topping. Drizzle melted butter over the topping.

7

Place the ramekins on a baking sheet and bake 55 minutes to 1 hour, until the topping is golden brown and crisp.

8

To serve, place a small (one-fourth cup) scoop each of sherbet and ice cream on each ramekin. Or substitute a dollop of topping made by whipping together the optional cream and creme fraiche.

From Kimberly Sklar at Literati II in West Los Angeles.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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