Peach tulips
Red currant soup
- 100 GRAM GROATS
- 1/2 TSP CINNAMON
- 50 GRAM RAISINS
- 6 TBSP SUGAR
- 1 CUP RED CURRANT JUICE
- 1 CUP RED WINE
- 2 TBSP POTATO STARCH
Mix the flour, half of the sugar, butter and egg whites well together. Put 6 heaps on a greased baking tray and flatten these to large circles. Bake these 10 minutes at 180 degrees Celsius. While they are still hot, fold them into a tea cup and allow them to cool down. Take them out of the cups. In the meantime, add the remaining sugar and the cinnamon and 4 tablespoons of water to the peaches, bring to the boil and simmer for 15 minutes. Put this mixture into the cookie cups.
Soak the groats overnight in half a liter of water. Cook the groats one hour in the water; add cinnamon, raisins, sugar and red wine and cook fifteen minutes more. Dissolve the potato starch in the red currant juice, add this to the groats mixture, stir well and bring to the boil. Allow the soup to cool down before serving.
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