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A refreshing dessert soup, buttermilk is simmered with lemon zest and served with a tablespoon of fruit compote.
4 cups (1 litre) buttermilk
zest of 1 lemon
4 tablespoons your favourite fruit compote
- Melt butter in a saucepan and stir in flour. Keep stirring until it thickens in to a roux. Gradually add the buttermilk, beating with a whisk. Simmer gently 3-4 minutes, beating constantly.
- Add lemon zest, sugar and salt. Let cool and chill in the fridge. Serve with a tablespoon of compote in each bowl.
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