• Split the vanilla bean and scrape the grains out of it with a small knife.
• Whisk egg yolks, sugar and vanilla bean lightly and frothily.
• Add grated lemon peel and juice from half the lemon, buttermilk and skyr / yoghurt, and stir well.
• Season with sugar and lemon.
• Keep the cold bowl covered in the fridge until it needs to be eaten.
• Before serving the soup, top the soup with whole or crushed kammerjunkere. You can also put the cookies in a bowl and serve them seperately for guests to help themselves.

Alternatives for Ingredients

• If you want to serve your cold bowl with strawberries, sip and rinse the berries and cut them into thick slices or in half if they are very small. Then add them to the soup before serving it.
• If you do not serve the egg whites stiffly beaten in the cold bowl, you can whip them stiff and add 1½ dl sugar a little at a time, until the egg whites are a firm mass. Then you can put small tops - possibly. using a spray bag with tulle - on a baking sheet lined with parchment paper and bake them in the middle of the oven at 100 ° C for approx. ½ hour - then you have nice, crispy meringues. They can be stored in a cake tin with a tight-fitting lid and, for example, served for ice cream another day.