Prepare Fried Ginger; set aside until ready to use.
Put cherries through a juicer, reserving both the juice and pulp separately.
In a small saucepan, combine water, mint leaves, and orange zest. Place over medium heat and bring to a simmer. Cook, stirring occasionally, for 10 minutes. Remove from heat. Strain mixture through a fine sieve into a non-reactive bowl. Stir in reserved cherry juice. Tasting as you go, slowly add the vinegar, stopping when a balanced flavor is reached. Cover and refrigerate until cold.
To Assemble: In a medium bowl, whisk 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.
To Serve: Divide cherry creme fraiche, minted cherries, and fried ginger among chilled soup bowls. Gently ladle cherry soup around garnishes and serve immediately.
Makes 8 servings.
1 cup water
1 cup sugar
1/3 cup thin slices of fresh ginger
2 cups vegetable oil
In a small saucepan over medium heat, combine water and sugar. Cook, stirring constantly, until sugar dissolves. Bring mixture to a simmer; add ginger and continue cooking, stirring constantly, for 3 minutes. Remove from heat and strain ginger. Pat the ginger thoroughly dry on paper towels.
In the thick-bottomed pan or cast-iron skillet, heat vegetable oil to 350 degrees F. NOTE: A small piece of bread dropped in the hot oil should float to the surface almost immediately and brown within 45 seconds. Deep fry the dried ginger until golden brown, approximately 2 minutes.
Remove from hot oil and drain on paper towels; set aside.