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.
Yield serves 4 on it¿s own or 12 as part of fourplay
Number Of Ingredients 6
Steps:
- Pit the cherries. Put them in a saucepan with the water and sugar and stir. Bring to a boil to dissolve the sugar.
- Transfer to a bowl, cover with plastic wrap, and chill overnight.
- 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.
- 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.
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