A cool refreshment in the summer heat, even though the clouds dominate where I am right now. Tart and sweet buttermilk soup with the crunch of white chocolate and homemade kammerjunker shaped like sticks to dip.
BUTTERMILK SOUP WITH WHITE CHOCOLATE AND STICKS
SEEDS OF ½ VANILLA POD
2 EGG YOLKS
150 G ICING SUGAR
1 L BUTTERMILK
JUICE OF ½ LEMON
75 G CHOPPED WHITE CHOCOLATE
Whisk the vanilla seeds, egg yolks and icing sugar together to a light cream in a bowl.
Gently stir lemon juice and buttermilk in.
Add the finely chopped chocolate and chill the bowl for at least 30 minutes.
Stir the soup again before serving so that the chocolate does not drop to the bottom of the bowl.
125 G FLOUR
1/2 TSP. BAKING POWDER
65 G COLD BUTTER
35 G SUGAR
JUICE AND ZEST OF 1/4 ORGANIC LEMON
20 G EGG WHITES
10 G EGG YOLKS
1/4 DL. MILK
Heat the oven to 180 degrees celsius
Mix flour and baking powder in a bowl.
Crumble the butter into the flour, this can be done with a whisk instead of fingers or a knife.
Add sugar, lemon zest and juice.
Whisk in egg white and egg yolk.
Add the milk a little at a time until the batter sticks together and it is neither too dry nor too wet. It is not certain that you’ll use all the milk.
Form the dough and divide it i to approx. 15 pieces and roll them into sticks.
Place them on a baking sheet with paper and bake the sticks for 8-10 min, turn them over and back for another 8-10 min until golden … keep an eye on with them, if they begin to turn brown, remove them immediately.
Allow them to cool down on a rack, they can be stored in a cookie jar, if they are not all eaten with the soup.