Raspberry Buttermilk Soup with Liquorice 1 Comment

Raspberry Buttermilk Soup with Liquorice

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(4 serves)

• 2 pasteurised egg yolks
• 5 tbsp sugar
• ½ vanilla pod
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1 l buttermilk
• 250 g fresh raspberries (or strawberries)
• 2-3 tbsp Raw Liquorice Powder

Rinse the raspberries and blend with ca. 5 dl. buttermilk.
Whisk the egg yolks, sugar and vanilla seeds until light and fluffy. Add the lemon juice, lemon zest and remaining buttermilk and whisk again.
Stir the raspberry milk into the mixture and add sugar to taste.
Sprinkle with a little raw liquorice powder and serve. 

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