Chilled Fruit Soup
Ingredients
- Ingredients
- 500 grams Elderberry blossom
- 2 Pear
- ¼ l red Currant juice
- 75 grams sugar
- 1 pc Lemon peel
- 2 cloves
- ½ Cinnamon stick
- 2 egg whites
- 1 pinch salt
Preparation steps
Rinse berries in a bowl with cold water, remove from stems. Peel, quarter and core pears. Dice pears.
Boil currant juice with 200 ml (approximately 4/5 cup) of water and 50 grams (approximately 1 3/4 ounces) of sugar. Add berries, pear, lemon zest, cloves and cinnamon stick to pot. Cover and simmer for about 5 minutes, then remove from heat and let cool.
Bring a large pot, at least 4 cm (approximately 1 1/2 inches) deep, of water to a boil.
Beat egg whites with salt and remaining sugar until stiff. Spoon 2 tablespoons of egg whites and slide into boiling water, cover and cook for 3 minutes. Remove and drain. Repeat for all egg whites.
Remove lemon zest, cloves and cinnamon from soup and puree.
Fill cold soup in soup plates. Add egg white dumplings.
Serve garnished, to taste, with edible flowers.
