Fruit Soup with Snow Eggs
Ingredients
- Ingredients
- 300 grams Elderberry blossom
- 250 grams Plum
- 1 ripe Pear
- ¼ l red Currant juice
- 75 grams sugar
- 1 pc organic Lemon peel
- 2 cloves
- ½ Cinnamon stick
- 2 egg whites
- 1 pinch salt
Preparation steps
Rinse the elderberry blossoms in a bowl with cold water, and strip the berries. Rinse the plums, cut into quarters and remove the pits. Cut the pear into quarters, peel, cut out the core and cut the pear into small pieces.
For the soup, boil red currant juice with about 50 grams (approximately ¼ cup) of sugar in a pan. Add the elderflower berries, plums, pear, lemon zest, cloves and cinnamon stick, cover the pan, and simmer for about 5 minutes. Remove the pan from heat and let cool.
Boil some water (up to 4 centimeters) (up to approximately 1½ inches) in a wide pot.
Beat the egg whites with salt and remaining sugar until stiff. Make dumplings or snow eggs from the beaten egg whites using 2 wet teaspoons. Slide the snow eggs into the boiling water, cover the pot with lid and simmer for about 3 minutes. Turn the snow eggs and simmer for another 2-3 minutes.
Remove the lemon peel, cloves and cinnamon from the soup.
To serve, divide the soup eqaully into soup plates. Lift snow eggs from the water with a skimmer and place over the soup.