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1
Sauce (can be prepared in advance): mix all ingredients in a small pot. Heat on medium high heat and stir all the time. The mixture will thicken during heating to a temperature of about 175 F (80 C). It is important that during heating the mixture will constantly be stirred. Do not let the sauce boil. The sauce has the right conistency, if it builds a thick film on the backside of a tablespoon.
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2
Remove sauce from heat and stir for 2 minutes. Set aside and let cool down completely.
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3
Prepare berries: Wash small panicles of red currant and pat dry with paper towels. Wash grapes and cut into clusters of 3-5 berries.
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4
In a suited pot or deep fryer heat about 2 inches high oil for frying.
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5
Combine flour, sugar, ground nutmeg and ground cinnamon.
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6
Mix egg, milk and 1 tablespoon oil. Add to flour mixture and beat until smooth.
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7
Dip berries and sage leaves into batter.
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8
Fry berries in hot oil for about 1 minute or until batter is light golden brown. Fry sage leaves until batter is light golden brown and puffed up.
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9
Remove with slotted spoon; drain on paper towels.
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10
While still warm sprinkle the fired red currant berries and the sage leaves slightly with some sugar.
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11
Serve berries and sage leaves still warm with the cold bay leaf sauce.
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12
NOTE: You can replace the berries in this recipe against others of your choice, but use fresh ones. They should not be to sweet. Or choose a sweet and a more tart one.
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13
NOTE: I used fresh bay leaves. If you have no fresh leaves, you can use dried ones, but you may have to use more leaves. Try the sauce during heating and add more leaves to your taste. The sauce should have a delicate vanilla taste and additional notes.
