Elderberry Chilled Bowl

Ingredients

• 2 egg whites
• 1 tsp lemon juice
• 80 g powdered sugar
• 400 g elderberries
• 1 small pear
• 400 ml unsweetened black currant juice
• 200 ml unsweetened apple juice
• 2 tbsp honey
• 1 untreated lemon
• 1 Vanilla bean
• 1 tbsp Cornstarch

Instructions

1. 1.

   Preheat the oven to 100°C (convection).

2. 2.

   Whisk the egg whites with the lemon juice until stiff peaks form, then gradually fold in the powdered sugar. Beat the mixture into a glossy cream and pipe small dots onto parchment-lined baking sheet using a smooth tip. Bake for about 30 minutes until the meringues are crisp yet remain pale. Remove and cool.

3. 3.

   Rinse the elderberries, wash them well, and drain. Peel the pear, quarter it, remove the core, and cut into small pieces. In a saucepan combine the black currant juice, apple juice, about 150 ml water, and honey (adjust to taste). Add a strip of lemon zest, the squeezed lemon juice, and split vanilla bean. Stir cornstarch with 2 tbsp water and add to thicken slightly. Add the pear pieces and elderberries; simmer for 2–3 minutes.

4. 4.

   Remove the vanilla bean and serve the warm or chilled soup garnished with the meringue dots.