with light brandy musings, snow white chocolate crème fraîche, and a straightforward cinnamon stick
1 (16-ounce) can pitted sour red pie cherries
1 tablespoon granulated sugar
Zest and juice of 1 lemon
2 tablespoons brandy
2 tablespoons orange juice
2 cinnamon sticks
1/2 cup cold water
1 1/2 teaspoons cornstarch, sifted
1/2 cup crème fraìche
White Chocolate Creme Fraiche
1 cup heavy cream
1 teaspoon confectioners’ sugar
1 1/2 ounces white chocolate, melted and cooled
1 cup crème fraîche
- Make the soup. Drain the cherries, pouring the liquid into a medium saucepan and setting the fruit aside.
- Add the granulated sugar, lemon juice (set the zest aside), brandy, orange juice, and cinnamon sticks to the cherry juice and stir over medium heat until the sugar dissolves.
- In a small mixing bowl, combine the cold water and cornstarch and mix until smooth. Add to the saucepan. Bring to a boil and simmer, stirring constantly, for 5 minutes, or until the soup thickens. Remove from the heat and chill.
- When the soup is chilled, whisk in the lemon zest and crème fraîche and add the drained cherries. Chill again before serving.
- While the soup chills, make the white chocolate crème fraîche. Whip the heavy cream and confectioners’ sugar until firm peaks form. Place the cooled white chocolate in a large bowl. Add a dollop of whipped cream and mix to combine. Gently fold the remaining whipped cream into the white chocolate to make a chantilly cream. Fold in the crème fraîche.
- Serve the chilled soup in chilled cups with dollops of the white chocolate crème fraîche.
Quantity: 6 to 8 servings