Cold Lemon Soup

Bring water, juice, half of the maple syrup and ground cloves to a boil in a saucepan. Mix cornstarch with a little cold water. Bind the liquid with it. Take off a little and stir the egg yolks with it. Stir into the hot soup, heat, but do not make. Mix the juice of one lemon into the soup. Whip egg whites to strong egg whites, gently stir in remaining maple syrup and mix briefly with cooled lemon soup. Fill into plates, garnish with a few leaves of lemon balm.

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