Cherry Soup with Nocken

Ingredients

• 600 g sour cherries
• 0.333 l red fruit juice (optional)
• 100 g sugar
• 20 g cornstarch
• 3 egg whites
• 50 g sugar
• 0.5 untreated lemon (including grated zest)
• 1 tsp lemon juice

Instructions

1. 1.

   Pit the sour cherries, place half in a pot and sprinkle with sugar. Pour in the juice and bring to a boil. Simmer gently for 10 minutes. Pass the cherries through a sieve and reboil. Whisk the cornstarch with a little water and add it to the fruit puree. Boil several times until the soup clarifies. Then add the remaining cherries, reboil once more, ladle into dessert bowls, and chill.

2. 2.

   Beat the egg whites until stiff peaks form. Gradually add sugar, lemon juice, and zest until the mixture is firm. Cut two tablespoons of nocken and drop them into simmering water. After 1 minute flip and cook for another minute. Remove with a skimmer and serve on top of the chilled cherry soup.