Ingredients for 4 people:
80 g sugar
1/2 l red currant juice
1 apple
2 tbsp cornflour
500 g strawberries
Also:
1 egg white
30 g sugar
1 packet vanilla sugar
a few leaves of fresh mint
1. Caramelise the sugar until golden brown. Carefully pour in the currant juice
and boil off the caramel.
2. Peel, quarter and core the apple. Cut the apple into wedges. Cook for 2-3 minutes in the redcurrant juice. Mix the cornflour with a little cold water. Stir into the redcurrant juice and bring to the boil.
3. Rinse, clean and halve or quarter the strawberries. Stir into the juice. Leave to cool. Beat the egg whites until stiff, adding the sugar and vanilla sugar. Bring water to the boil in a shallow pan. Using a teaspoon, scoop out and place them on the water. Put the lid on and let the dumplings simmer for 23 minutes. Lift out with a skimmer and place on the porridge. Finely chop the mint and sprinkle over the top.
Preparation time approx. 30 minutes without cooling time.
Per person approx. 290 kcal (1220 kJ).
(No further nutritional values available)
Tip :
You can use apple or peach juice instead of redcurrant juice. A
The fruit jelly gets a special flavour if you replace the juice with exotic
tea with an exotic fruit flavour.
