Danish sweet summer soup with 'kammerjunker' biscuits - Koldskal
The most Danish of summer desserts. Danes eat this as a dessert all summer long, as often as possible.
Servings: 4
Ingredients
'SOUP'
- 2 egg yolks (pasteurized, ideally - this soup contains raw egg yolk)
- 60 grams caster/granulated sugar
- seeds from 1 vanilla pod/bean
- zest from ½ lemon
- 150 ml Greek or natural yoghurt
- 1 litre buttermilk
- freshly squeezed juice from ¼ lemon
KAMMERJUNKER BISCUITS
- 150 grams plain/all-purpose flour - can be bought here
- 1 teaspoon baking powder
- 50 grams caster/granulated sugar
- 50 grams cold butter
- ½ teaspoon ground cardamom (optional)
- zest from ¼ lemon
- 2 teaspoons single/light cream
TO SERVE
- strawberries quartered
Instructions
Method
- To make the base, on high speed, whisk egg yolk and sugar until white and thick. 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 lemon flavour coming through.
- Serve the cold soup in bowls, topped with strawberries and Kammerjunker biscuits.
Method
- To make the biscuits/cookies, combine the flour with the baking powder. Add the cold butter, cubed, and mix in until you have grainy consistency. 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 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.
Equipment
- baking sheet lined with parchment
Notes
This soup should be eaten on day of making it as it contains raw egg yolk.
If you're not keen on the raw yolk bit, leave it out - you will still have a good result. The egg yolk is added as it is traditional and gives a really lovely finish with volume. Because it is whisked with the sugar on high speed in step 1 (this is an important step), you get a reaction with yolk and sugar before you add the rest of the ingredients.
From the book The ScandiKitchen Cookbook by Bronte Aurell, photo by Pete Cassidy. Book Available on Amazon or ScandiKitchen.
