Vanilla soup with snow dumplings

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
4 3
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 30 g + 50 g sugar
  • 2 packages Vanilla sugar
  • 800 ml + 5 tablespoons of milk
  • 4 TABLESPOONS flaked almonds
  • 1 Egg (Gr. M)
  • 20 g Cornstarch

Directions

  1. 1

    Caramelise 30 g sugar and vanilla sugar in a pot until light brown. Carefully add 800 ml of milk and boil the caramel at low heat until it is free of caramel. Roast the flaked almonds in a pan without fat, remove.

  2. 2

    Separate the egg. Beat the egg whites until stiff and the mixture shines, adding 50 g sugar. Heat water in a large pot, do not boil. Dip two tablespoons into the water. Cut off dumplings from the meringue.

  3. 3

    Covered in boiling water and leave to stand for 5-6 minutes.

  4. 4

    Boil up caramel milk. Mix egg yolk, starch and 5 tablespoons of milk. Stir into the milk. Bring to the boil, simmer for 1 minute. Serve soup with dumplings and almonds. Serve with chocolate sauce.

Nutrition Facts

KCAL
340 kcal
CARBS
39 g
FATS
15 g
PROTEINS
11 g