Elderberry Dessert Soup with Meringue Topping
Nutritional values
(Percentage of daily recommendation)
| Calorie | 265 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 14.8 μg | (25 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 685 mg | (17 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 48 g |
Ingredients
- For the meringues
- 2 egg whites
- 1 tsp lemon juice
- 80 grams powdered sugar
- For the soup
- 400 grams Elderberry
- 1 small Pear
- 400 milliliters black Currant juice (unsweetened)
- 200 milliliters Apple juice (unsweetened)
- 2 Tbsps honey
- 1 organic lemon
- 1 Vanilla bean
- 1 Tbsp cornstarch
Preparation steps
Preheat oven to 100°C convection (approximately 210°F).
Whip egg whites with lemon juice until foamy. Continue beating, gradually sprinkling in powdered sugar, until glossy peaks form. Transfer mixture to a pastry bag fitted with a round tip. Pipe small teardrop shapes onto a parchment-lined baking sheet. Bake until meringues are crisp, but not browned, about 30 minutes. Remove and let cool.
Rinse, pick over and drain elderberries. Peel, quarter, and remove core from pear. Cut pear into small pieces. In a pot, combine currant juice, apple juice, 150 ml (approximately 2/3 cup) water and honey to taste. Bring to a boil. Peel a strip of lemon zest and squeeze juice. Add both to the pan, along with vanilla bean (split lengthwise). Mix cornstarch with 2 tablespoons water and stir into soup. Cook until slightly thickened. Add pear and elderberries and simmer 2-3 minutes.
Remove vanilla bean and serve soup hot or cold, garnished with meringues.
