Drunken Cherries with Chenna and Orange Blossom Water

By Pichet Ong, Author, The Sweet Spot: Asian-Inspired Desserts

Serves 8

Orange Blossom Chenna:
2 tablespoons fresh orange zest
2 teaspoons orange blossom water
1/3 cup (70 grams, 2 1/2 ounces) sugar
1/4 cup plus 2 tablespoons (100 grams, 3 1/2 ounces) sour cream
1 1/3 cups (425 grams, 15 1/8 ounces) chenna
1/2 teaspoon salt

Drunken Cherries:
2 pounds (896 grams) cherries, stemmed and pitted
2 tablespoons sugar
1 tablespoon balsamic vinegar
1/2 vanilla bean, split in half lengthwise and seeds scraped or
1 teaspoon vanilla extract
1/4 cup (56 grams, 2 ounces) sake

1. To make the orange blossom paneer: lightly mix all the ingredients together until combined. Divide between 8 serving glasses or bowls, cover, and refrigerate until ready to serve.

2. To make the drunken cherries: put all the ingredients into a large mixing bowl, stir well, cover, and refrigerate for 4 hours. Do not let sit overnight. When ready to serve, remove the vanilla bean, and divide the cherries and the accumulated juices between the glasses and serve immediately.

Chef’s Tip: You can buy chenna in most Indian or specialty markets, or by straining all the liquid out of fresh ricotta cheese as a substitute. You can make both components ahead of time and assemble just before serving.