Summary

Ingredients

• 250 g blueberries
• 125 g raspberries
• 1 lemon (s), untreated
• 25 g cornstarch
• 1 liter juice (sour cherry juice)
• 85 grams sugar
• 1 packet vanilla sugar
• 2 tablespoon desiccated coconut
• 1 pinch (s) salt
• 2 egg (s), including the egg white

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Instructions

1. Sort the berries separately, rinse briefly. Wash the lemon, rub dry and peel the peel thinly. Squeeze the lemon. Mix the starch and 3 tablespoon cherry juice until smooth. Bring the remaining juice, 75 g sugar, vanilla sugar, blueberries, lemon zest and 4 tablespoon lemon juice to the boil. Stir in starch and bring to the boil again. Remove the lemon peel. Add raspberries and let the soup cool down. Then chill the soup in the refrigerator for about 2 hours. Roast the desiccated coconut in a pan without fat. Take out and let cool down. Bring lightly salted water to the boil in a large saucepan. Beat the egg white until stiff, adding the remaining sugar and 1 teaspoon lemon juice. Fold in half of the coconut flakes. Cut off the dumplings with teaspoons. Place on the water and cover and let steep for 4-5 minutes over low heat. Arrange on the cold bowl and sprinkle with the remaining desiccated coconut.