Apple cold bowl with snow dumplings

For 4 people
  • 4 Apples (approx. 200 g each)
  • 2 EL + 1 teaspoon of lemon juice
  • 8 EL Sugar
  • 750 ml Apple juice
  • grated zest of 1/2 untreated lemon
  • 3 stem (s) thyme
  • 1 stick of cinnamon
  • 15 g Cornstarch
  • 2 protein (size M)
  • 8 TL Cranberries in their own juice
  • cinnamon
35 minutes
light
1.
Wash apples, pat dry, quarter, core and cut into wedges. Drizzle the apples with lemon juice. Mix 6 tablespoons of sugar with approx. 2 tablespoons of water in a saucepan and caramelize until golden brown. Deglaze with apple juice, add thyme and cinnamon and simmer until the sugar is dissolved. Add apple wedges, bring to the boil and simmer for about 3 minutes. In the meantime, stir the starch with a little water until smooth. Thicken the simmering soup with it until creamy, bring to the boil again. Transfer the soup to a large bowl and let it cool for about 30 minutes. Then chill for at least 30 minutes. When the soup is cold, beat the egg whites until stiff. Sprinkle in 2 tablespoons of sugar and mix in 1 teaspoon of lemon juice. Bring a large pot of water to the boil, turn off the stove. Cut off the egg white dumplings with 2 tablespoons, add to the water and cook in the closed pot for 4-5 minutes in the residual heat. Remove the dumplings with a slotted spoon, drain and allow to cool. Soup and snow dumplings in chilled bowlsArrange, sprinkle the dumplings with cinnamon. Drizzle the cranberries over the cold bowl
2.
Wait for 1 hour. Photo: Först, Food & Foto, Hamburg
1 person approx.:
  • 360 kcal
  • 1510 kJ
  • 3 g protein
  • 2 g fat
  • 78 g carbohydrates

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