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Photo by: Joseph De Leo
This 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.
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 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.
Nutrients per serving (% daily value)
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