Cold strawberry bowl with snow dumplings

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1.

Wash, clean and quarter the strawberries. Puree half with a hand blender. Bring the fruit juice, lemon zest and 2 tbsp sugar to the boil. Mix the sauce powder with 3 tablespoons of water. Bind the juice with it and simmer for about 1 minute.

2.

Stir in the strawberry puree. Let cool down and chill for at least 1 hour. Roast the almonds without fat and let them cool.

3.

Beat the egg white and 1 pinch of salt until very stiff, sprinkling in 1–2 tablespoons of sugar. Approx. Boil 1 liter of water in a large saucepan, remove from heat. Cut off the egg whites with 2 teaspoons of dumplings and place on the boiling water.

4.

Cover and let stand for 4–5 minutes. Lift out the snow dumplings with a slotted ladle and allow to drain.

5.

Remove the lemon peel from the cold peel. Stir in the remaining strawberries. Possibly. to taste again. Turn the snow dumplings in the almonds and serve on the cold bowl.