Elderberry Gazpacho with Dumplings and Waffles
- For the dumplings
- 2 eggs
- 500 milliliters milk
- 1 pinch salt
- grated Lemon peel
- 50 grams sugar
- 60 grams Semolina
- For the gazpacho
- 1 ⅕ kilograms Elderberry
- 1 strip Lemon peel
- 1 piece Cinnamon stick
- 125 grams sugar
- 1 large Apple (z. B. Gravenstein)
- 1 tablespoon cornstarch
For the dumplings, mix the eggs with a whisk until foamy. Combine the milk, salt, lemon zest and sugar in a saucepan and mix well. Boil while stirring continuously.
Pour in the semolina and heat, while stirring, for 5 minutes. Allow the mixture to swell.
Remove from the heat and thoroughly fold in the frothy beaten eggs.
Pour the mixture into a bowl and allow it to cool in the refrigerator.
For the gazpacho, rinse the elderberries while stripping the berries from the stems.
Place the berries into a pot and add 1 liter (approximately 4 cups) of water.
Heat the berries for around 45 minutes until soft and then strain through a fine sieve.
Return the berries to a pot and combine with lemon peel, cinnamon and sugar. Add the cornstarch (mixed with a little water) and bring everything to the boil while stirring.
Rinse the apples and peel, quarter and remove the seeds. Mix them into the soup and heat them slightly. The berry soup can now be put into the refrigerator, stirring occasionally.
To serve, finish the dumplings by using a spoon or an ice cream scoop to form the balls and place them in a cold bowl. Swirl the elderberry gazpacho over them to decorate.
The gazpacho can also be served with fresh waffles.
For the waffles, mix the butter and sugar with an electric mixer until fluffy. Gradually add the eggs into the mixture.
Rinse, peel, core and grate the apple. Combine the flour, baking powder and cinnamon and mix thoroughly. Add the flour mixture along with the grated apple to the egg mixture and blend quickly.
Grease the waffle iron with the oil and preheat. Pour in the mixture and cook until the waffles are golden brown.
Serve dusted with powdered sugar.