Cold Peach Bowl with Almond Dumplings
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g peach (s), brewed, peeled, pitted, diced
- 200 ml peach juice
- 1 vanilla pod (s)
- 25 g cane suar
- 30 g cornstarch
- 2 egg whites
- 50 grams sugar
- 40 g almond (s), chopped, roasted
Print Recipe
Pin Recipe Instructions
- Bring the peach juice, vanilla pod, and whole cane sugar to the boil. Remove the vanilla pod, scrape it out and add the pulp to the mixture again. Mix the cornstarch with 4 tablespoons of water or peach juice, add the mixture to the peach juice and vanilla mixture, bring to the boil, allow to cool and stir in the pieces of peach pulp.
- Put the whole thing in a cool place. Beat the egg white into a stiff snow, mix with the sugar, fold in the almonds. Shape dumplings out of it. (With the help of 2 teaspoons) Let this steep in water or fruit juice, with the lid closed and low heat, for approx. 8 minutes. Then remove from the brew and place in the cold bowl.
- A very refreshing dessert in summer.
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