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Ingredients
Berry Soup with Floating Islands (Egg White Dumplings)
- 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
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.
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.
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.
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 9.5 g | (32 %) |