This recipe is from one of Annika’s favourite German cookbooks. This dessert soup is often served in Northern Germany and can be enjoyed hot or cold on a beautiful summer night.
- ½ lemon (organic)
- ½ orange (organic)
- 500 ml (2 cups) of water
- 500 ml (2 cups) of a medium-dry wine (preferable a Riesling or Gewürztraminer)
- 1 ½ teaspoons of tapioca pearls (you can find this sweet thickener for desserts in the baking aisle)
- 2 tablespoons of sugar
- 4 fresh egg yolks
- With a grater or Microplane remove lemon and orange peal. Put the zests of both citrus fruits in one bowl. Using a hand juicer, juice the lemon and orange, keep both juices in one bowl (separate form the zest).
- Bring water to a boil; add citrus zest and tapioca pearls. Cook for a few minutes until the water starts to lightly thicken.
- Add wine, juice and sugar to the water mixture and continue cooking at medium heat for about 20 min or until the soup thickens. You are not looking for tapioca pudding thickness but rather lightly thickened soup consistency.
- Remove yolks from shells and beat egg yolks for about 3 min until creamy. Set aside.
- Strain the soup to remove citrus particles and stir egg yolks into strained soup. Ensure your soup is not boiling hot to avoid eggs to curdle.
- Ladle hot soup into bowls and decorate with a beautiful edible flower or serve cookies on the side. You can also serve the soup cold, add a sprig of lemon thyme or some cinnamon. It’s like a dessert cocktail.
Notes: As the sweetness of the soup highly depends on the wine you use, you can always make the soup sweeter by adding some maple syrup or more orange juice.