Berry Soup with Egg White Dumplings
Berry soup with egg white dumplings is a recipe featuring fresh ingredients from the cold bowl category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 sheets red gelatin
- 1 untreated lemon
- 150 g raspberries
- 150 g blueberries
- 150 g Strawberries
- 150 g blackberries
- 150 g raspberries
- 150 g red currants
- 400 ml red currant juice
- 2 tbsp powdered sugar
- 2 egg whites
- 1 tsp lemon juice
- 40 g powdered sugar
- 1 pinch salt
Instructions
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1.
Soak the gelatin in cold water. Rinse the lemon under hot running water, pat dry, zest the peel and squeeze out the juice. Wash and trim the berries, then blend 2/3 with lemon juice, currant juice and powdered sugar until smooth. Melt the gelatin in a pot with a few drops of water, stir in 2 tbsp of berry purée and add to the remaining purée.
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2.
Spread the soup on plates, sprinkle with the remaining berries and chill for about 2 hours. Whisk the egg whites with lemon juice until stiff peaks form, then gradually fold in the powdered sugar.
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3.
Bring plenty of salted water to a boil in a large pot, reduce heat, cut 2 tablespoons of the meringue into dumplings and simmer for about 2 minutes. Serve on top of the berry soup and garnish with lemon zest.
