Fruit Cold Bowl with Snow Castle

Ingredients were calculated for 4-6 people.

Currants rinse, drain properly and strip from the panicles.

Set aside a few panicles with berries.

Mix red wine and currant juice in a saucepan (remove a tiny bit to mix the cornstarch) and bring to a boil with the cinnamon stick and the juice of one lemon.

Mix the cornstarch with the cold juice mixture, boil once and season with 1 pinch of salt. Add currants to meat stock and set aside.

Rinse peach, chop into wedges from the stone and add to broth.

Allow the broth to cool first and then to cool properly for at least 2 hours.

To prepare the snow pebbles, whip the egg whites with the sugar and 1 pinch of salt until stiff. Using two teaspoons, make small dumplings from the beaten egg whites and boil them in tap water with the lid closed for 5 minutes until fork-tender.

Lift out the snow dumplings with a skimmer and cool.

Serve the dumplings on a cold dish, sprinkle with lemon skin and garnish with Hannisbeerrispen.

Tip: Cinnamon gives dishes a wonderfully sweet and spicy note!

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