EatSmarter exclusive recipe

Cold Elderberry Soupwith Coconut Meringue

Cold Elderberry Soup - Cold Elderberry Soup - Simply gorgeous: Slightly tart fruit with a sweet topping
Cold Elderberry Soup - Simply gorgeous: Slightly tart fruit with a sweet topping

(0)

Calories:125 kcal
Difficulty:moderate
Preparation:30 min
Ready in:180 min
Low-fat
high-fiber
lactose-free
Gluten-free
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1 serving contains (Percentage of daily recommendation)
Calories125 kcal(6%)
Protein3 g(6%)
Fat3 g(4%)
Carbohydrates21 g(8%)
Added Sugar13 g(14%)
Roughage4 g(13%)

Recipe Development: EAT SMARTER

Ingredients

For servings

1 ½Egg (large)
1 ½ pinchesSalt
2 ¼ tablespoonsSugar (about 30 grams)
1 ½ tablespoonsPowdered sugar (about 20 grams)
4 ½ tablespoonsShredded coconut (about 20 grams)
1 ½ poundselderberries
¾ cupsApple juice
6 tablespoonsApple syrup
liquid Sweetener (to taste)
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Kitchen Utensils

1 deep bowl, 1 Hand mixer, 1 Tablespoon, 1 Tea strainer, 1 Piping bag, 1 Baking sheet, 1 Parchment paper, 1 Sieve, 1 Cutting board, 1 Measuring cups, 1 Pot, 1 Immersion blender, 1 Fine-mesh sieve, 1 Bowl, 1 Wire rack, 1 Wooden spoon

Directions

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1 Separate egg (save egg yolk for another use). Beat egg white and salt with a hand mixer in a tall vessel until stiff. Sprinkle in sugar and beat well.
2 Use a tea strainer to sift powered sugar over mixture. Beat briefly.
3 Mix 2 tablespoons shredded coconut with egg whites and pour into a piping bag with a star tip.
4 Line a baking sheet with parchment paper and pipe 12 strips of meringue, each about 7 cm (approximately 2 3/4 inches) long.
5 Sprinkle with shredded coconut. Bake in preheated oven at 80°C (fan: 70°C, Gas: not recommended)/approximately 175°F (convection: 160°F) until dry, about 2 ½ hours.
6 Meanwhile, rinse elderberries, drain in a sieve and pluck from the stems.
7 Place berries, apple juice and apple juice concentrate in a pot. Bring to a boil and cook for 10-12 minutes on low heat. Remove and set aside 4 tablespoons of the elderberries.
8 Puree remaining berries in the cooking liquid with an immersion blender and pass through a fine sieve into a bowl. Season to taste with liquid sweetener, let cool and refrigerate.
9 Cool dried meringue bars on a wire rack. Garnish chilled soup with reserved elderberries and serve with meringue bars.
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