Vanilla soup with snow dumplings, chocolate strips and flaked almonds

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Roughly chop the chocolate. Bring whipped cream and milk to the boil. Melt chocolate in it. Let it cool down. Cut the vanilla pod in half lengthwise, scrape out the pulp with the back of a knife. Caramelise 50 g sugar in a pot until light brown, then carefully add 800 ml milk.

2. 2

   Add the vanilla pod and vanilla pulp and cook the caramel at low heat until the caramel is cooked loose. Roast the flaked almonds in a pan without fat, remove. Separate the egg. Beat the egg white until stiff, add 50 g sugar and salt.

3. 3

   Beat until the mixture is shiny and the sugar has dissolved. Heat the water in a wide pot, do not let it boil. Using 2 tablespoons dipped in water, pierce 4 large dumplings from the meringue and slide them into the boiling water.

4. 4

   Put the lid on and let it steep for 5-6 minutes. Boil up caramel milk. Stir egg yolk, starch and 50 ml milk until smooth and add to the caramel milk. Bring to the boil and pass through a sieve. Arrange soup in deep plates, put snow dumplings in the middle.

5. 5

   Decorate the soup with flaked almonds and some chocolate sauce. Add the rest of the chocolate sauce.

Nutrition Facts

KCAL
450 kcal

CARBS
47 g

FATS
23 g

PROTEINS
13 g