Tart Cherry Soup
I’ve adapted this dessert from one of Jean-Georges Vongerichten’s recipes. It starts with his base soup, and I’ve added the tanginess of yogurt and the toasted nuttiness of sesame for depth of flavor and contrasting textures.
Recipe information
Yield
serves 4 on it¿s own or 12 as part of fourplay
Ingredients
For the Soup
1 1/4 pounds (567g) sour cherries
3/4 cup (180g) water
1/3 cup plus 2 tablespoons (90g) sugar
(makes about 2 cups)
To Serve
Frozen Yogurt (page 230)
Sesame Tuiles (page 208)
Preparation
For the Soup
Step 1
Pit the cherries. Put them in a saucepan with the water and sugar and stir. Bring to a boil to dissolve the sugar.
Step 2
Transfer to a bowl, cover with plastic wrap, and chill overnight.
To Serve
Step 3
Spoon some of the soup into a small glass or bowl. Top with a scoop of frozen yogurt and garnish with a tuile. Repeat for each serving.
make it simpler
Step 4
You can certainly buy frozen yogurt. And instead of making the tuiles, garnish with toasted sesame seeds or crumble some great halvah over the top.
Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.
Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.
Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__
