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Koldskål
Koldskål: Danish cold buttermilk soup with lemon and vanilla
On the first warm day of summer, Danes buy cartons of koldskål and packets of kammerjunker, small crunchy rusks, and the season has begun: koldskål is a cold, sweet, tangy buttermilk 'soup' with lemon and vanilla, eaten from bowls as a dessert or a light supper, sometimes with strawberries. Homemade, it is whisked with egg yolks for richness. Raw egg yolk is not suitable for pregnant women, young children or anyone with a weakened immune system, so this recipe uses pasteurised egg yolks. A common mistake is serving it at room temperature; it must be very cold. Chef's tip: whisk the yolks and sugar until thick and pale before the buttermilk goes in, which gives a silky, foamy soup.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the koldskål
- 2 ⅛ oz sugar
- 1 vanilla podseeds scraped
- 1 lemonzest and juice
- 4 ¼ cups cold buttermilk
- 7 oz plain yogurt
To serve
- 7 oz strawberriessliced, optional
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Method
0/4 doneStep 1: Whisk 2 pasteurised egg yolks, 2 ⅛ oz sugar and 1 vanilla pod seeds for 3 minutes, until pale and thick.
3 minStep 2: Whisk in 1 lemon zest and juice, then 7 oz plain yogurt and 4 ¼ cups cold buttermilk.
Step 3: Chill for at least 1 hour, until very cold. Common mistake: serving it lukewarm.
Step 4: Pour into bowls and top with 3 ½ oz small crunchy rusks (kammerjunker) or crushed biscuits and 7 oz strawberries.
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 9 g
- Carbs
- 40 g
- Fat
- 9 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does koldskål take?
- About 15 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of lemon?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
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