This recipe, using morello cherries and white wine, comes
the Gay Hussar restaurant in London’s Soho.
To serve 6
Ingredients :
- 500 gram morello cherries, stined, stones and stalks reserved
- ¾ litre riesling or other white wine
- 60 gram sugar
- 2.5 cm (1 inch) cinnamon stick
- 2 lemons, rind of 1 grated and reserved
- 10 cl brandy
- ½ litre soured cream
Directions :
- Crush a few of the cherry stones, then put all the stones and stalks into a pan with the wine, sugar, cinnamon stick and the juice of both lemons and grated rind of one. Simmer for 5 minutes, then leave to infuse fo a least 15 minutes. Strain, bring back to the boil, and add the cherries and their juice. Remove from the heat immedaitely, and allow to cool to tepid. Stir in the brandy, if using. Put the soured cream into a tureen, then gradually pour in the cherry soup, mixing throughly. Serve in chilled soup plates, with slice of toasted brioche, a semi-sweet bread, or biscuit.
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