Blueberry-raspberry cold peel

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Select the blueberries and raspberries, wash carefully and drain well. Wash the lemon, dab dry and peel the peel thinly as a spiral. Halve the lemon and squeeze it. Measure out 40 ml of juice. Boil up cherry nectar, 75 g sugar, vanillin sugar, blueberries, lemon peel and 35 ml juice.

2. 2

   Stir cornflour with a little cold water until smooth, stir into the juice and boil again for about 1 minute. Remove lemon zest, add raspberries and let the soup cool down. Roast grated coconut in a pan without fat until golden brown. Take out immediately and let it cool down. Heat a wide saucepan with water. Beat the egg whites until stiff and finally add the remaining sugar. Add the remaining lemon juice and fold in 15-20 g of grated coconut. Place the egg whisk dumplings with two teaspoons on the hot water. Cover and let it simmer for about 5 minutes (do not boil).

3. 3

   Beat the egg whites until stiff and finally add the remaining sugar. Add the remaining lemon juice and fold in 15-20 g of grated coconut. Place the egg whisk dumplings with two teaspoons on the hot water. Cover and let it simmer for about 5 minutes (do not boil). Distribute the cold fruit soup in deep plates and place the snow dumplings on top. Serve sprinkled with remaining grated coconut

Nutrition Facts

KCAL
310 kcal

CARBS
60 g

FATS
5 g

PROTEINS
4 g