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🍰 Fluffy Egg White Dumplings with Raspberry Cream

321 kcal · 30 min · 4 servings

Ingredients

• 2 egg whites
• 2 tbsp vanilla sugar
• 1 drop lemon juice
• 400 ml milk
• 400 g raspberries
• 2 tbsp honey
• 200 ml whipping cream

Instructions

1. 1. Heat a pot of milk until it is hot, but do not let it boil.
2. 2. Whip the egg whites together with the sugar and lemon juice in a separate bowl until stiff.
3. 3. Take a tablespoon and form small dumplings from the egg white foam.
4. 4. Carefully place the dumplings into the hot milk.
5. 5. Cover the pot and let the dumplings cook for about 5 minutes.
6. 6. Gently turn the dumplings once while they cook.
7. 7. Pick out any stems or leaves from the raspberries.
8. 8. Puree the raspberries finely and press the mixture through a sieve to remove seeds.
9. 9. Sweeten the raspberry puree to taste with honey.
10. 10. Whip the cream in a bowl until almost stiff.
11. 11. Gently fold the whipped cream into the raspberry cream.
12. 12. Divide the raspberry cream among small bowls.
13. 13. Lift the finished egg white dumplings out of the milk with a slotted spoon.
14. 14. Place the egg white dumplings on top of the raspberry cream.
15. 15. Serve the dish immediately.

Nutrition per serving

• kcal: 321
• Protein: 8 g · Fett/Fat: 20 g · Carbs: 27 g