Cold plum soup with snow dumplings

For 4 people
  • 500 g Summer plums
  • 4 EL Sugar
  • 1 Vanilla pod
  • 1 star anise
  • 500 ml plum juice
  • 15 g cornstarch
  • 1 protein (size M)
  • lemon juice
30 minutes
Wash, halve and remove the plums. Cut the plums into wedges. Caramelize 3 tablespoons of sugar and 1 tablespoon of water in a saucepan. In the meantime, cut open the vanilla pod and scrape out the pulp. Add the star anise, vanilla pod and pulp to the caramelizing sugar. When the caramel is golden brown, deglaze with plum juice and simmer until the sugar is dissolved. Add the plum 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 smooth, 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 white until stiff, add 1 tablespoon of sugar and add a few drops of lemon juice. Bring a pot of water to the boil, turn off the stove. Cut small dumplings with 2 teaspoons, 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. Arrange soup and snow dumplings in chilled bowls
1 3/4 hours waiting time
1 person approx.:
  • 180 kcal
  • 750 kJ
  • 2 g protein
  • 42 g carbohydrates


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