Cold cherry bowl with egg white dumplings

1.

Wash and stone the cherries. Bring 1 liter of water, cinnamon, lemon peel, 3 tablespoons of sugar, salt and cherries to the boil and cook for about 10 minutes. Mix the pudding powder with 1 tablespoon of sugar. Gradually stir in 3 tablespoons of cold water until smooth. Stir the mixed powder into the cherry soup and cook for about 1 minute while stirring. Let the cherry soup cool down, stirring occasionally. Roast the almond flakes in a pan until golden brown. Take out, let cool down. Bring a saucepan of water to the boil. Beat the egg white until stiff, sprinkling in 2 tablespoons of sugar. Place small dumplings with 2 teaspoons on the hot (no longer boiling!) Water and cover and let stand for 5-10 minutes. Arrange the soup in deep plates. Place snow dumplings on top and sprinkle with cinnamon. Decorate with almond flakes

2.

Waiting time approx. 1 hour