cold cherry soup?

[cellio]

I'm looking for a recipe for cold cherry soup that isn't thin and doesn't use cornstarch for thickening. Either that, or advice on getting cornstarch not to make lumps. Any favorites?

Comments

[hrj.livejournal.com]

When I wrote that, I was blanking on the reason why the rules are opposite for egg yolks and cornstarch, but on consideration my best guess is that it's because egg yolks thicken because the protein denatures, while corn (and other) starch thicken because heating causes the starch granules to expand and soak up liquid like a sponge. The protein denaturing happens immediately when the protein comes in contact with a heat source (thus the need to heat it slowly by adding small amounts of hot liquid to a larger amount of egg) whereas the starch effect takes a little while. That doesn't explain everything, but it's a start on the underlying chemistry.