For the blueberry dumplings, make a dough from yolks, milk and flour, beat egg whites with salt until stiff.
Fold the snow and blueberries into the dough. Heat clarified butter in a pan, place dumplings in the hot fat with a tablespoon and flatten slightly, turning after 2 minutes. Serve the blueberry dumplings sprinkled with powdered sugar.
Preparation Tip:
The blueberry dumplings taste even better when served with a lukewarm vanilla sauce.
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