Fruit salad with dumplings
easy
40 mins
40 mins
Ingredients
- 500 g Strawberries
- 1/2 small watermelon
- 7-10 Tbsp (about 1 kg)
- 2 Oranges
- 2 TABLESPOONS Strawberry liqueur
- 2 Eggs (size M)
- 1 package Bourbon-
- 7-10 Tbsp Vanilla sugar
- 7-10 Tbsp grated rind of 1 untreated lemon
- 2 TABLESPOONS Flour
- 2 Protein (size M)
- 1 pinch Salt
- 3 TABLESPOONS Sugar
- 1 TABLESPOON Icing sugar
- 7-10 Tbsp Melissa leaves for the
- 7-10 Tbsp Decorate
- 7-10 Tbsp parchment paper
Directions
- 1
Wash and clean the strawberries and, depending on size, cut them in half or quarters. Cut out small balls from the melon with a ball cutter. Remove melon seeds. Peel oranges so that the white skin is completely removed.
- 2
Cut out the pulp between the separating skins, collecting the juice. Mix the fruit. Put 2/3 of the fruit into an ovenproof casserole dish. Mix orange juice and strawberry liqueur and drizzle over the fruit.
- 3
Separate eggs. Mix the egg yolks, a teaspoon of water, vanilla sugar and lemon peel. Sift flour over it and stir in. Beat the whole egg white until stiff, adding salt and sugar. Mix the egg yolk cream and 1/3 of the egg whites.
- 4
Pour onto the remaining beaten egg white and fold in loosely. Pour the dumpling mixture into the middle of the casserole dish on top of the fruit. Fill the rest of the fruit to the edge. Bake in the preheated oven (electric: 175°C/ gas: level 2) for 15 minutes.
- 5
If necessary, cover with parchment paper for the last five minutes. Dust with icing sugar, decorate with balm and serve immediately.
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