Geneva Wine Soup with Berries and Swanli

Try this delicious cake recipe:

Fruity dessert with original Schwänli decoration.

Wine soup: bring wine, sugar, grated orange and lemon peels and sliced vanilla stem to a boil. Remove from the heat.

Soak the gelatine leaves in cold water for about 5 minutes, squeeze a little and let them melt in the hot wine broth. Pour the liquid through a fine sieve and cool. Refrigerate until ready to serve.

Adding: Select the berries and shower over them as needed, or cut the fruit into slices, shreds or cubes.

Finish: Serve the wine soup with the berries and garnish with the creamed dumplings.

For the choux pastry, bring the milk, water, butter and salt to the boil. Stir all the flour in the hot liquid in the fall form and with the wooden ladle until the dough separates from the bottom of the pan and is smooth. Remove the pan from the stove and add one egg at a time to the batter. Leave the choux pastry to cool.

Make and bake the dough molds: Pour some dough into the piping bag with a smooth, round hole insert mold. Shape 20 ‘S’s directly onto a piece of parchment paper and bake in the oven at 200 °C until golden.

Change the insert in the piping bag and use a star-shaped insert to pipe 20 four-centimeter oval mounds onto the parchment paper (not too close together). Meanwhile, bake at 200 °C in the middle of the oven.

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