Vanilla soup with snow dumplings

Name: Vanilla soup with snow dumplings
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 30 g + 50 g sugar; 2 packages Vanilla sugar; 800 ml + 5 tablespoons of milk; 4 TABLESPOONS flaked almonds; 1 Egg (Gr. M); 20 g Cornstarch

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

30 g + 50 g sugar
2 packages Vanilla sugar
800 ml + 5 tablespoons of milk
4 TABLESPOONS flaked almonds
1 Egg (Gr. M)
20 g Cornstarch

Directions

1
Caramelise 30 g sugar and vanilla sugar in a pot until light brown. Carefully add 800 ml of milk and boil the caramel at low heat until it is free of caramel. Roast the flaked almonds in a pan without fat, remove.
2
Separate the egg. Beat the egg whites until stiff and the mixture shines, adding 50 g sugar. Heat water in a large pot, do not boil. Dip two tablespoons into the water. Cut off dumplings from the meringue.
3
Covered in boiling water and leave to stand for 5-6 minutes.
4
Boil up caramel milk. Mix egg yolk, starch and 5 tablespoons of milk. Stir into the milk. Bring to the boil, simmer for 1 minute. Serve soup with dumplings and almonds. Serve with chocolate sauce.