Koldskål (Cold Buttermilk Soup) is a Danish classic and the epitome of summer. It is the perfect combination of sweet, fresh and a little bit sour. This dessert, afternoon snack or breakfast, is traditionally served with ‘Kammerjunkere’ – small vanilla biscuits that you crumble over your Koldskål. But we also like to serve it with lots of fresh berries to give this simple dish an even more summery twist.

In Denmark, we make Koldskål from ‘Kærnemælk’ and sometimes also ‘Tykmælk’. These two dairy products are unique to Denmark, but do not despair. Buttermilk and plain yoghurt work just fine as a substitute. If you can’t find buttermilk in your local grocery store, you can see how to make your own here.

If you choose to serve the Koldskål as an afternoon snack and want it to be more healthy, it tastes delicious with our yummy nut crunch. But don’t forget the fresh berries!

Recipe

You will need:

Koldskål
• 2 egg yolks ( 2)
• 1/2 liter plain yogurt (~3.5% fat)
• 1/2 liter buttermilk
• 3 tbsp cane sugar
• 1 vanilla bean
• 2 tbsp lemon juice

Kammerjunker
• 2 eggs
• 150 g cane sugar
• 50 g butter, melted
• 300 g all- purpose Flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 organic lemon, zest
• 1 tbsp vanilla sugar

Tip!

Make a strawberry version of your Koldskål. Blend 200 g strawberries and 3 tbs sugar and mix well with the rest of the ingredients.

How to:

Koldskål

  1. Scrape out the seeds from the vanilla bean.
  2. Whisk egg yolks, sugar and vanilla seeds light and fluffy.
  3. In another bowl stir yoghurt, buttermilk and lemon juice until combined.
  4. Add the yoghurt mixture to the egg batter and stir well.
  5. Leave in the fridge until serving.
  6. Serve with kammerjunker and lots of fresh berries.

Kammerjunkere

  1. Preheat the oven to 180C / 350F.
  2. In a bowl, combine flour, baking powder, salt and mix together.
  3. In another bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla sugar.
  4. Gradually blend in the dry ingredients and mix until everything is combined to a dough.
  5. Roll the dough into 2 cm thick sausages and cut into 1 cm thick pieces.
  6. Roll into small balls and place onto a baking sheet covered with baking paper.
  7. Bake for 12- 15 min, until light golden. Let cool.