top of page
Junket Soup
Ingredients :
​
2 pasteurised egg yolks
50 g sugar
1 tsp vanilla
1 l junket (or good youghurt)
​
Method :
​
Whip the egg yolk, sugar and vanilla together until it turns almost white. Mix in the junket (or a good German youghurt).
Serve cool with Danish Biscuits
bottom of page