Berry cold soup with coconut dumplings

Ingredients for 4 servings:

• 250 g blueberries
• 125 g raspberries
• 1 lemon(s), untreated
• 25 g cornstarch
• 1 liter juice (sour cherry juice)
• 85 g sugar
• 1 packet of vanilla sugar
• 2 tbsp desiccated coconut
• 1 pinch of salt
• 2 eggs, of which the egg white

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Sort the berries separately and rinse briefly. Wash the lemon, rub dry, and peel a thin layer of zest. Squeeze the lemon. Mix the cornstarch and 3 tablespoons of cherry juice until smooth. Bring the remaining juice, 75g sugar, vanilla sugar, blueberries, lemon zest, and 4 tablespoons of lemon juice to a boil. Stir in the cornstarch and bring back to a boil. Remove the lemon zest. Add the raspberries and let the soup cool. Then chill the soup in the refrigerator for about 2 hours. Toast the desiccated coconut in a pan without fat. Remove from the pan and let cool. Bring lightly salted water to a boil in a large saucepan. Beat the egg whites until stiff, adding the remaining sugar and 1 teaspoon of lemon juice. Fold in half of the desiccated coconut. Scoop the dumplings using teaspoons. Place them on the water, cover, and let stand over low heat for 4-5 minutes. Serve on the cold dish and sprinkle with the remaining desiccated coconut.