Cherry soup with snow dumplings

Name: Cherry soup with snow dumplings
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 glass (720 ml) Cherries; 1/4 l Cherry nectar; 1 Vanilla pod; 50 g + 1 tablespoon of sugar; 7-10 Tbsp Lemon juice; 1 pinch Salt; 20 g Cornstarch; 1 Protein (size M); 1 TABLESPOON crushed pistachio kernels

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 glass (720 ml) Cherries
1/4 l Cherry nectar
1 Vanilla pod
50 g + 1 tablespoon of sugar
7-10 Tbsp Lemon juice
1 pinch Salt
20 g Cornstarch
1 Protein (size M)
1 TABLESPOON crushed pistachio kernels

Directions

1
Drain the cherries and collect the juice. Bring the juice, cherry nectar, vanilla pod, 50 g sugar, lemon juice and salt to the boil and simmer for 5 minutes. Fold in the cherries. Stir the starch with a little water until smooth and thicken the soup, bring to the boil again.
2
Remove the vanilla pod. Beat the egg white until stiff, add 1 tablespoon of sugar and a few drops of lemon juice. Bring a pot of water to the boil, turn off the stove. Cut off small dumplings with 2 teaspoons, put them into the water and cook in the closed pot for 4-5 minutes in the after-heat.
3
Arrange the soup warm or cold in plates, add snow dumplings and sprinkle with pistachios.