Cherry Verrine


A soup to serve in a verrine.


1 pound cherries, washed, de-stemmed and pitted
1 cup water
4 oz sugar
2 TB lemon juice
7 oz fromage blanc
9 oz gingerbread
Chiffonade of basil (optional)


Bring water, sugar and lemon juice to a boil. Add the cherries and cook 15 minutes over low heat. Cool. Mix in blender. Cut the gingerbread into small cubes and toast in the oven until golden. Fill each glass with the cherry soup. Add 1 TB of fromage blanc on each and top with a few cubes of gingerbread. Sprinkle basil on top.