Cold Dish with Snow Dumpling

1. pit the cherries. Caramelize 150 g sugar in a saucepan until golden brown, extinguish with the cherry juice, add 350 g cherries and make until the caramel has completely dissolved. Crush finely, strain through a sieve and return to the saucepan. Mix the sauce powder, orange juice and maraschino, stir into the puree and let it boil again, pour into a large enough bowl, stir in 400 g of cherries and set aside to cool.

When the cherry mixture is ice cold, finely chop the mint except for a few leaves for garnish. In a large wide saucepan, bring enough water to a boil with 1 pinch of salt. Whip the egg whites with 1 pinch of salt and the juice of one lemon until stiff, adding 100 g sugar. Beat until the sugar has dissolved and the mixture is firm to the touch. Gently stir in the mint and 2 tbsp. pistachios. 3.

Scoop out 12 dumplings with 2 tablespoons, slide them into the hot water and cook for 10-12 minutes with the lid closed and the heat off. Arrange the cold dish on plates, lift out the snow dumplings with a skimmer, place them on the cold dish, garnish with 1 tbsp pistachios and mint.

ptidC39

Time needed : 30 min.

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