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Koldskål & Kammerjunker – Danish buttermilk dessert

Posted by Bronte Aurell | Food & Recipes, Online Shop, Scandi Life

 

Koldskål & Kammerjunker – Danish buttermilk dessert

Ask any Danes and they’ll agree this dessert signifies the height of summer.

We stock this in our online shop and our café deli in London (get your stash right here), but if you fancy having a go at making it at home, here’s a great recipe that tastes ‘just right’.

This recipe requires the simple buttermilk usually sold in litres. You can find fresh buttermilk in larger supermarkets and in a lot of Eastern European shops, too. We prefer the Polish buttermilk that comes in one litre – some of the UK types can be a bit too thick.

‘Kammerjunker’ biscuits are crisp, but sweet, biscuits, lightly crushed or added whole to the soup. They need to be super crispy to carry the lightness of the soup, hence why they are returned to the oven after the initial first baking to ‘dry out’ and bake twice. If you cant be bothered to make the biscuits, fresh strawberries work really well too.

Ingredients

For the soup:
1 litre buttermilk
150ml Greek or natural yoghurt
2 egg yolks (this dessert contains raw egg yolk)
60g caster sugar
Seeds from 1 vanilla pod
Zest from ½ lemon
Juice from ¼ lemon

For the ‘Kammerjunker’ biscuits
150g flour
1 tsp baking powder
50g caster sugar
50g butter
1 egg
1 tsp good vanilla sugar or extract w seeds – or seeds from one vanilla pod
½ tsp ground cardamom (optional)
Zest from ½ lemon
2 tbsp cream

To serve
Seasonal fruit – strawberries, quartered

Method

To make the biscuits
Combine the baking powder with the flour. Add the cold butter, cubed, and mix in until you have grainy result. Add the sugar, then the other ingredients and mix again until you have an even dough.

Leave to chill for 20 minutes before rolling the dough.

Turn the oven to 200 degrees C

Roll the dough out and cut 35-40 small pieces, roll them and place them on a lined baking tray.

Bake for 7-10 minutes (depending on your oven). Remove from oven and cut each biscuit across the middle so you end up with two flat halves. Return to the warm oven and leave them to finish baking, at 170 degrees, for 8-10 more minutes OR until golden and crisp.

To make the soup/dessert

On high speed using a mixer with the whisk attachment, whisk egg yolk and sugar until white. Add the vanilla and lemon zest, then the yoghurt and start to add the buttermilk whilst continuously whisking.

Add lemon juice to taste – the soup should be sweet but have a good punch of lemon flavour coming through.

Serve the cold soup in bowls, topped with strawberries and biscuits.

This soup should really be eaten on day of making it as it contains raw egg.

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