This is a sweet, and refreshing soup. Serve as breakfast or a light meal. Serve with biscotti.
- 1 drop vanilla essence
- 2 organic egg yolks
- 4 tbsp sugar
- juice of one lemon
- 2 tbsp grated organic lemon zest
- 1.5 litres buttermilk
- 1 whole organic lemon, sliced
Beat the egg yolks, sugar and vanilla essence until pale and fluffy. Add lemon juice,zest and buttermilk. Chill for an hour.
BISCOTTI
- 250g plain flour
- 1tsp baking powder
- 50g caster sugar
- 1 tbsp grated organic lemon zest
- 125 g chilled butter, diced
- 1/2 beaten egg
- 50 ml milk
Sift the flour and baking powder into a bowl and add the sugar and lemon zest. Rub the butter into the dry ingredients until it resembles breadcrumbs. Add the beaten egg and milk and stir to form a dough. Knead the dough lightly, and roll into a long thin sausage. Cut the dough in small pieces. Place on baking tray and bake in oven on 200 Celsius for 7 min. Take them out, and while they are still hot, cut them in two. Place them back on the tray, and bake again for 20 min. Leave them to cool, and store them in an airtight container for up to a couple of weeks.