Last summer I was preparing a dessert soup of black currant c curd dumplings. He won my heart! Therefore, having seen at Anya plum dessert soup recipe, I was determined to cook it and get a real pleasure :). So it was this soup is incredibly beautiful: it is delicious, incredibly fragrant and elegant. It combines the taste of caramel, plum, light scent of vanilla and anise and air unusual gnocchi. Frankly, they have become a discovery for me, is simple to outrageous, but ideally suited to this soup! In Estonia, there is still a dessert in which these dumplings served with custard, which certainly also very tasty :). Annie, thank you very much from the family for such an unusual fruity fun!
Plums (preferably strong) — 500 g
The sugar — 4 tablespoons
Butter — 1 tablespoons
Starch — 1 tablespoons with slide
Prune Juice — 750ml
Vanilla pod — 1
Badian — 2
Egg whites — 2
Lemon juice — 0. 5 teaspoons
1. Plum mine, remove cuttings. Incised plum and carefully separated into 2 halves. Remove seeds and cut into quarters.
2. In a saucepan, melt the butter, add sugar and stir until it caramelize. Pour prune juice and cook until until caramel dissolves. Vanilla pod cut lengthwise, remove seeds. In the boiling add prune juice and vanilla bean seeds, sliced ??plums, star anise and cook over low heat for 4 minutes. Starch stir in 4 tablespoons of water, add to the soup, stir and cook for another 2 minutes.
3. Remove the soup from the heat, Let cool completely and cover with lid, send in the refrigerator for 2 hours. At this time, beat the egg whites with lemon juice in a solid foam, gradually vsyp sugar. In a saucepan, bring to a boil 1 liter of water, and remove from heat. Two tablespoons of the protein mass sculpt dumplings and omit them in hot water. Cover with a lid and leave for 5 minutes. Chilled soup take out the vanilla pod and star anise. Dumpling take out with a slotted spoon and give to drain the water. Pour the soup into bowls, add the dumplings and serve.