Berry Soup with Floating Islands (Egg White Dumplings)

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Berry Soup with Floating Islands (Egg White Dumplings)
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Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
295
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie295 cal.(14 %)
Protein7 g(7 %)
Fat1 g(1 %)
Carbohydrates57 g(38 %)
Sugar added15 g(60 %)
Roughage9.5 g(32 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E2.4 mg(20 %)
Vitamin K26.4 μg(44 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.2 mg(14 %)
Folate67 μg(22 %)
Pantothenic acid0.6 mg(10 %)
Biotin7.9 μg(18 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C86 mg(91 %)
Potassium881 mg(22 %)
Calcium121 mg(12 %)
Magnesium74 mg(25 %)
Iron3.5 mg(23 %)
Iodine7 μg(4 %)
Zinc0.8 mg(10 %)
Saturated fatty acids0.2 g
Uric acid97 mg
Cholesterol0 mg
Complete sugar56 g

Ingredients

for
4
For the soup
3 sheets Red gelatin
1 (whole) lemon
150 grams Raspberries
150 grams Blueberries
150 grams Strawberries
150 grams Blackberry
150 grams Raspberries
150 grams red Currants
400 milliliters red Currant juice
2 Tbsps powdered sugar
For the floating island
2 egg whites
1 tsp lemon juice
40 grams powdered sugar
1 pinch salt
How healthy are the main ingredients?
RaspberryBlueberryStrawberryBlackberryCurrantlemon

Preparation steps

1.

Soften the gelatin in cold water. Rinse the lemon in hot water, pat dry, grate the zest and squeeze the juice. Pick through the berries, rinse, trim and puree 2/3 with the lemon juice, currant juice and powdered sugar. Melt the dripping wet gelatin in a saucepan, stir in 2 tablespoons of the puree and add to the remaining puree.

2.

Pour the soup into bowls, sprinkle with remaining berries and place for about 2 hours in the refrigerator. Beat the egg whites with the lemon juice until stiff and gradually sprinkle in the sugar.

3.

Bring plenty of water with a pinch of salt in a large pot to a boil, reduce the heat, create oblong shapes of the egg white mixture with 2 tablespoons and poach about 2 minutes it the boiling water. Arrange on the berry soup and serve garnished with lemon zest.