Plum cold soup with almond rice dumplings

Ingredients for 4 servings:

• 500 g plum(s), fresh
• ¾ liter of water
• 100 g sugar
• 30 g cornstarch
• some water, cold
• 0.38 liters of milk
• 20 g sugar
• 120 g rice pudding
• 30 g almond(s), chopped
• 1 lemon(s), the grated peel and the juice
• 3 drops of bitter almond flavor

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

worth a sin!

For the cold soup, pit the plums and quarter them. Bring the water and sugar to a boil and cook the plums for about 5 minutes. Mix the cornstarch with a little cold water and stir into the plums. Season the cold soup with lemon juice and let it cool. For the dumplings, bring the milk and sugar to a boil. Add the rice pudding and let it swell for about 30 minutes. Briefly roast the almonds with the lemon zest and bitter almond oil until golden yellow. Then add to the rice and mix briefly. Let everything cool slightly and then use a tablespoon to scoop out dumplings. Plate the cold soup, add the dumplings and serve.