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1
In a large saucepan, bring 1 inch of water to a simmer.
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2
Place the chopped strawberries in a medium stainless steel bowl.
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3
Stir in 1/2 cup of the sugar and cover the bowl with plastic wrap.
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4
Set the bowl over the simmering water and cook over low heat until the strawberries have exuded their juices, about 1 hour.
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5
Prepare a large ice-water bath.
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6
Carefully remove the bowl from the saucepan.
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7
Discard the plastic wrap.
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8
Stir the star anise, orange zest and 1/4 cup of the chopped mint into the berries.
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9
Set the bowl into the ice bath and stir the soup occasionally for about 15 minutes, or until chilled.
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10
Strain the soup through a fine sieve set over a bowl and refrigerate.
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11
In a mortar, pound the remaining 1/2 cup of chopped mint with 3 tablespoons of the sugar until a wet paste forms, then scrape into a bowl and stir in the creme fraiche; refrigerate for 20 minutes.
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12
Strain the mint cream through a fine sieve set over a stainless steel bowl.
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13
Using a handheld mixer, beat the mint cream to firm peaks.
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14
Preheat the oven to 350.
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15
Line a large, rimmed baking sheet with parchment paper.
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16
In a small bowl, using your fingers, rub the vanilla bean seeds into 1/4 cup of the sugar.
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17
Work with 1 sheet of phyllo at a time and keep the other sheets covered with plastic wrap.
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18
Lay the phyllo on a work surface, brush lightly with melted butter and sprinkle with some of the vanilla sugar.
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19
Top with another sheet of phyllo.
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20
Repeat, layering the phyllo, butter and sugar 6 times, using up all of the vanilla sugar.
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21
For the final layer, brush the phyllo with butter and sprinkle lightly with salt.
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22
Using a 3 1/2-inch round biscuit cutter, stamp out 8 rounds from the phyllo and arrange on the parchment-lined baking sheet.
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23
Top with a second sheet of parchment paper and another large baking sheet, pressing lightly.
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24
Bake for 8 minutes, or until lightly browned and crisp.
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25
Carefully remove the top baking sheet and parchment paper and let the crisps cool.
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26
In a large bowl, toss the quartered strawberries with the remaining 1 tablespoon of sugar; let stand for 5 minutes.
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27
Ladle the soup into shallow bowls.
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28
Top with the mint cream.
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29
Scatter the quartered strawberries over the mint cream.
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30
Garnish with the mint sprigs and serve with the crisps.
