Berry cold soup

Ingredients for 4 servings:

• 1 liter cherry juice
• 1 kg berries of your choice, fresh or frozen
• 1 vanilla pod(s)
• 2 carnations
• 2 cl rum
• 50 g sugar
• 2 packets of vanilla pudding powder
• 125 g soft wheat semolina
• 1 egg(s)
• 1 liter of milk
• 2 tbsp sugar, heaped tbsp
• 1 tsp lemon peel, grated
• 1 pinch of salt
• ½ vanilla pod(s)

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 55 minutes

with semolina pudding dumplings

First, make the semolina pudding. Separate the egg and beat the egg white until stiff, then whisk the egg yolk with 2 tablespoons of milk until smooth. Bring the milk to a boil with the sugar, vanilla pod, grated lemon zest, and salt. Remove the pan from the heat and, while stirring, sprinkle in the semolina. Bring back to a boil briefly. Stir the egg yolk into the hot semolina mixture, then fold in the beaten egg whites. Remove the vanilla pod, pour the semolina pudding into a bowl, and refrigerate. Wash the fresh berries, removing any stems, etc. Mix the pudding mix with the sugar and stir into about 1/4 l of cherry juice. Bring the remaining cherry juice to a boil in a saucepan with the vanilla pod and cloves. Add the berries and rum to the hot cherry juice and stir gently. Thicken slightly with the pudding mix. Simmer for a short while, then refrigerate. Pour the cold dish into dessert bowls, use 2 tablespoons of the semolina pudding to form dumplings and place them in the cold dish.