Chilled Fruit Soup

Rinse berries in a bowl with cold water, remove from stems. Peel, quarter and core pears. Dice pears. 

Boil currant juice with 200 ml (approximately 4/5 cup) of water and 50 grams (approximately 1 3/4 ounces) of sugar. Add berries, pear, lemon zest, cloves and cinnamon stick to pot. Cover and simmer for about 5 minutes, then remove from heat and let cool.

Bring a large pot, at least 4 cm (approximately 1 1/2 inches) deep, of water to a boil. 

Beat egg whites with salt and remaining sugar until stiff. Spoon 2 tablespoons of egg whites and slide into boiling water, cover and cook for 3 minutes. Remove and drain. Repeat for all egg whites. 

Remove lemon zest, cloves and cinnamon from soup and puree.

Fill cold soup in soup plates. Add egg white dumplings.