Cold Vanilla Soup with Buttermilk, Blueberries & Cookies
DANISH SUMMER SPECIALTY
You will need:
4 pasteurized Egg yolks
2.1 oz or ¼ cup cane sugar
1 vanilla bean
1 1/3 cups buttermilk
7/8 cup (or little less than a cup) yogurt 10% fat
Zest and juice from half a lime
With a sharp knife, cut the vanilla bean down the middle, until "butterflied". Scrape the small vanilla seeds off with a spoon.Whisk the egg yolks, sugar, vanilla, and lime zest into an egg mixture with a hand mixer. Add the yogurt, buttermilk, and lime juice little by little to the egg mixture.
One small punnet blueberries
Pour the soup into four soup plates. Distribute the cookies and add blueberries to the soup.