July 13, 2005
Soupe de Cerise, Tuiles Noisette et Romarin
[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.
Here are the metric measurements:
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
(Previous contributions to Kitchen Window:
- Artichoke and Goat Cheese Mille-feuille,
- Asparagus Confit with Almonds and Rosemary,
- Chocolate and Candied Ginger Tartlets.)
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More Recipes Like This One:
~ Crisp Hazelnut and Pepper Cookies
~ Violet Cornmeal Macarons
~ Green Tea Cat's Tongues
~ Hazelnut Cubes
~ French Meringues
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Comments (8)
Permalink | Posted by clotilde in Desserts & Sweets - Recipe Inside!
oh yum yum yum, clotilde. can't wait to try this one...thanks!
Posted by margaux on July 13, 2005 10:58 PMthe cherries might be swimming, however said tuile is certainly diving!
Posted by joan on July 14, 2005 11:51 AMClotilde, this sounds delicious! As luck would have it, I have all ingredients on hand to make both. Thank you!
Posted by Ann/brighidsdaughter on July 14, 2005 4:56 PMClotilde,
Posted by Lisa on July 22, 2005 10:44 PMDo you have a metric measurement for the recipe? Merci!
Lisa - I've updated the post with the metric measurements. Enjoy!
Posted by clotilde on July 23, 2005 9:09 AMthanks for the recipe. slurp....yummy, yummy! ;)
Posted by annisa e.z. on July 24, 2005 3:54 PMClothilde -- I know you've probably already been asked this before, but I've just recently discovered your site -- what are the chances that you can list your ingredients/recipes in US measurements?
Posted by Cheryl on August 2, 2005 6:03 PMAlso, I'm very curious where you learned English -- you're writing is wonderful and given that you worked in the US for two years, I am impressed with your knowledge and depth of the language -- Thank you for your wonderful site !!!
Cheryl - I generally list my ingredients using both metric and US systems. For this soup I listed the metric measurements here for my non-US readers, but the recipe on NPR's website (http://www.npr.org/templates/story/story.php?storyId=4748071 ) uses US measurements...
Posted by clotilde on August 3, 2005 3:47 PMPrivacy. The email addresses you enter will not be used for any other purpose than the sending of this message.