Elderberry and apple soup

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   For the semolina pudding, boil the milk in a saucepan. Remove from the heat, stir in the semolina pudding powder with a whisk and continue stirring vigorously for about 1 minute.

2. 2

   Rinse dessert bowls with cold water. Pour semolina pudding into four dessert tins and chill for about 3 hours. In the meantime wash, peel and quarter the apples and remove the cores. Cut the apple quarters into slices.

3. 3

   Wash the lemon thoroughly, peel the peel with a peeler. Halve the lemon and squeeze the juice. Stir 4 tablespoons of lilac berry juice and sauce powder until smooth. Boil up the rest of the lilac berry juice, 400 ml water, lemon juice, lemon peel and sugar.

4. 4

   Stir in sauce powder, bring to the boil again, add apple pieces and simmer for 1-2 minutes. Turn out semolina pudding from the moulds. Serve with the soup in four deep plates. Serve decorated with mint leaves as desired.

Nutrition Facts

KCAL
290 kcal

CARBS
55 g

FATS
5 g

PROTEINS
6 g