- 4
4.5/5
(4 Votes)
Ingredients
- 7 egg yolks
- 1/3 cup plus 1 tablespoon sugar
- Seeds scraped from 1 vanilla bean
- 3 1/4 cups full-fat buttermilk
- 7 tablespoons heavy cream
- 1 1/4 cups full-fat yogurt
- 3 teaspoons freshly squeezed lemon juice
- Elderflower syrup such as Hafi brand (optional)
- Raspberry or blackcurrant sorbet, or strawberry ice cream, for serving
- Fresh berries, such as raspberries, blackberries or halved strawberries, for serving
- Kammerjunker or other butter cookies, for serving
Preparation
Step 1
Use an electric mixer on medium speed to whisk egg yolks, sugar and vanilla seeds until frothy, 5 minutes. Add buttermilk, cream, yogurt, lemon juice and elderflower syrup, if using. Whisk until rich and silky, five minutes more. Place soup in a pitcher and refrigerate at least one hour.
Place a scoop of sorbet in the center of 4 chilled wide bowls. Surround sorbet with berries. Pour soup into each bowl and serve immediately with cookies.