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Mix 1 1/2 tbsp. milk of milk with 3 egg yolks. Combine 1/2 cup milk, 1/2 cup heavy cream, 1 vanilla and sugar in a pot and bring to a boil. Then stir in the egg yolk mixture, and stir the yogurt into the mixture once cooled. Pass through puchimasu the iSi funnel puchimasu & sieve into the Whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.
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Broccoli Cream Soup →
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