The Drunken Cherries with Orange Blossom Chenna Recipe simple dessert is based on the pairing of fresh milk cheese with three of my favorite flavors: cherries, orange blossom, and sake. Chances are you’ve never had a dessert made with both sake and balsamic vinegar. The convergence of three great culinary traditions Indian, Italian, and Japanese in one mouthful is fusion at its best.
Orange Blossom Chenna:
1 1⁄3 cups (15 ounces/425 grams) chenna
1⁄4 cup plus 2 tablespoons (3 1⁄2 ounces/100 grams) sour cream
1⁄3 cup (2 1⁄2 ounces/70 grams) sugar
2 tablespoons grated orange zest, plus more for garnish
2 teaspoons orange blossom water
1⁄2 teaspoon salt
Drunken Cherries:
2 pounds (907 grams) cherries, stemmed and pitted
2 tablespoons sugar
1 tablespoon balsamic vinegar
1⁄2 vanilla bean, split lengthwise in half, seeds scraped out, and seeds and pod reserved, or 1 teaspoon vanilla extract
1⁄4 cup (2 ounces/56 grams) sake
1⁄4 cup (11⁄8 ounces/31 grams) shelled pistachios, toasted and salted, for garnish
Method:
1. To make the chenna: Lightly mix all the ingredients together in a bowl until combined. Cover and refrigerate.
2. To make the drunken cherries: Put all the ingredients into a large mixing bowl and stir well. Cover and refrigerate for 4 to 6 hours; do not let sit overnight.
3. To serve, remove the vanilla bean, and divide the cherries and the juices among 8 dishes. Top with the chenna, garnish with the pistachios and orange zest, and serve.
CHEF’S TIPS:
You can buy chenna in Indian markets, or make it yourself by following through step 2 the ras recipe in Rasmalai with Rose Water and Pistachios. Or strain all the liquid out of fresh ricotta cheese, through a fine-mesh sieve as a substitute. You can make both the chenna and cherries ahead of time and assemble the dessert just before serving.
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| Drunken Cherries with Orange Blossom Chenna |
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