Berry cold dish with coconut dumplings

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Select berries separately, rinse briefly in cold water if necessary. Wash the lemon, rub dry and peel the peel thinly. Halve the lemon and squeeze it

2. 2

   Mix the starch and 3 tbsp. cherry juice until smooth. Boil up the rest of the juice, 75 g sugar, vanillin sugar, blueberries, lemon peel and 4 tbsp. lemon juice. Stir in starch and bring to the boil again. Remove lemon peel. Add raspberries and let the soup cool down

3. 3

   Roast the grated coconut in a pan without fat. Take out and let cool down

4. 4

   Bring lightly salted water to the boil in a wide saucepan. Beat the egg whites until very stiff, making 1 go. Add tbsp. sugar and 1 tsp. lemon juice. Fold in half the grated coconut

5. 5

   Cut off dumplings with teaspoons. Put them on the water and let them simmer covered at low heat for 4-5 minutes. Arrange on the cold dish and sprinkle with the remaining coconut flakes.

Nutrition Facts

KCAL
340 kcal

CARBS
68 g

FATS
5 g

PROTEINS
4 g