[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.
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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