Swimming Cherries, Hazelnut Rosemary Tuiles Recipe

Swimming Cherries with Hazelnut Rosemary Tuile

[Swimming Cherries, Hazelnut Rosemary Tuiles]

I have a new piece appearing today in NPR‘s weekly Kitchen Window column. The recipe I am sharing this time is for a chilled cherry soup that you can serve with hazelnut rosemary wafers, a variation on the typically French tuile.

The metric measurements are below.

(Previous contributions to Kitchen Window:
Artichoke and Goat Cheese Mille-feuille,
Asparagus Confit with Almonds and Rosemary,
Chocolate and Candied Ginger Tartlets.)

Soupe de cerise
– 500 g cherries
– 100 g brown sugar
– 25 cl water
– 2 teaspoons lemon zest, preferably organic
– 25 cl red wine
Hazelnut Rosemary Tuiles
– 2 egg whites
– 70 g sugar
– 30 g salted butter, melted
– 60 g all-purpose flour
– 30 g whole hazelnuts
– 2 teaspoons dried rosemary

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