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

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.