Cream of Blueberry Soup with Yogurt Charlottes

Name: Cream of Blueberry Soup with Yogurt Charlottes
Yield: Makes 6 Servings
Cuisine: French
Ingredients: 6 Tellicherry peppercorns, lightly crushed (with the bottom of a heavy pan or a meat pounder); ¾ cup sugar; 1 pint small strawberries, hulled; 1 pint raspberries; ½ cup sugar; 1 cup milk; 1 cup water; 5 large egg yolks; 1 cup plain whole-milk yogurt; 1 gelatin sheet, soaked in cold water to soften; 1 cup heavy cream; ½ vanilla bean, split; ¼ cup sugar; ⅔ cup heavy cream; ⅓ cup egg whites (2 to 3 egg whites); 2 tablespoons cornstarch; 1 cup dry crisp, white wine, such as Sauvignon Blanc; 1 cup (3 ounces) sliced blanched almonds, finely ground in a coffee mill; 1 small sprig mint; 1 cup sugar; 2 egg cartons or a baking pan filled with a ½-inch layer of salt or crumpled foil (to support the molds); Julienned zest (removed with a zester) and juice of 1 lemon; 1½ pints blueberries

Preparation info

Makes
6
Servings

Difficulty
Complex

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

About

The blueberry soup is fantastic all by itself, but I like the charlotte because it is a unique way to use yogurt, which replaces the traditional milk or cream. We use as little gelatin as possible to keep the delicacy of the yogurt intact.

The charlottes are formed in 4-ounce “hemisphere”-shaped stainless steel molds (see Sources). They should be made a day or two ahead.

Ingredients

Europe
France
Dessert
Soup
Mediterranean

Ingredients

Method