Yield - 8 servings

Fried Ginger:
1 cup water
1 cup sugar
1/3 cup thin slices of fredh ginger
2 cups canola oil

Sour Cherry Soup:
2 pounds fresh or frozen cherries, pitted
1 cup water
10 star anise, cracked
1/2 teaspoon grated orange zest
3/4 cup black currant vinegar (available from gourmet food stores)

To Assemble:
3/4 cup creme fraiche
20 fresh sour cherries, pitted anf halved
10 leaves fresh mint, very thinly sliced
1 tablespoon honey 1/2 teaspoon grated orange zest

For the Fried Ginger:
In a small saucepan, combine water and sugar over medium heat. Cook, stirring until sugar dissolves. Bring mixture to s simmer. Add ginger and cook, stirring, for 3 minutes. Strain ginger and put it to dry on paper towels.

In a thick-bottomed pan or cast iron skillet, heat oil to 350 degrees F. (A small piece of bread dropped in the oil should float to the surface almost immediately and vrown within 45 seconds). Deep fry ginger until golden brown, about 2 minutes. Drain on paper towels and reserve.

For the Cherry Soup:
Put cherries through a juicer, reserving both the juice and pulp separately. In a small saucepan, combine water, star anise, and orange zest. Place over medium heat and bring to a simmer. Cook, stirring occasinally, for 20 minutes. Strain through a fine sieve into a nonreactive bowl.

Stir in reserved cherry juice. Tasting as you go, slowly add vinegar, stopping when a balanced flavor is reached. Cover and refrigerate until cold.

To Assemble:
In a medium bowl, whick in creme fraiche until somewhat lightened. With a rubber spatula, fold in 2 to 3 tablespoons of the reserved cherry pulp. Cover and refrigerate until cold.

In another medium bowl, combine the halved cherries, mint, and orange zest. Cover and refrigerate until cold.

To Serve:
Divide cherry creme fraiche, minted cherries, and fried ginger among chilled soup bowls. Gently ladle cherry soup around garnishes and serve immediately.
 

Cruise Critic Member: Krazy Kruizers