Fruit Soup with Snow Dumplings

Wash raspberries, strawberries and blackberries, let them drain and purée finely.

Place the fruit purée in a pot and top up to a total of 1 litre with currant juice and white wine.

Stir in the sugar and 2 tablespoons of lemon juice and bring everything to a boil while stirring.

Dissolve the cornstarch in a little cold liquid, stir it into the boiling fruit mixture and simmer briefly until the soup thickens.

Remove the fruit soup from the heat and keep warm or chill later as desired.

Beat the egg whites with sugar (or powdered sugar) and a little lemon juice until very stiff, until the meringue shines and forms firm peaks.

Heat the whole milk in a shallow pot with the slit vanilla pod to just below the simmering point.

Use two tablespoons to form quenelles from the meringue, place them onto the hot milk and cover; let them sit for 2 minutes.

Carefully turn the quenelles and let them sit covered for another 2 minutes, making sure the milk does not boil.

Lift the snow dumplings out with a slotted spoon and let them drain briefly on a dry cloth.

Pour the fruit soup into bowls or dishes and distribute the snow dumplings on top; serve warm or chilled.