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Classic Danish cold buttermilk dessert with kammerjunkere
Dessert

Classic Danish cold buttermilk dessert with kammerjunkere

koldskaal made with buttermilk, lemon, vanilla and a touch of sugar. Served cold with kammerjunkere biscuits that soften in the bowl. A summer classic that tastes calm and bright.

TraditionalEverydaySummerWeekendDessertBreakfast
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Rate:
45 min total
4 servings
Very Easy

Ingredients

servings
Units
  • 4¼ cup buttermilk
  • about 0.8 cup soured milk or crème fraîche 18%
  • 3 tbsp sugar
  • 2 tsp vanilla sugar
  • 2 tbsp lemon juice
  • 1 stk lemon
  • 7.1 oz kammerjunkere biscuits
  • 7.1 oz fresh strawberries

Instructions

  1. 1

    Mix the base

    1. Pour the buttermilk and soured milk (or crème fraîche) into a large bowl.
    2. Stir in the sugar, vanilla sugar, lemon juice and finely grated zest.
    3. Taste and adjust. It should be tangy, gently sweet and clearly vanilla-forward.
    10 min
    Room temperature
    BowlWhiskMicroplane
  2. 2

    Chill

    1. Put the bowl in the fridge for at least 30 minutes, longer if you can.
    2. koldskaal tastes best when it is properly cold.
    30 min
    5°C
    Bowl
  3. 3

    Serve

    1. Stir the koldskaal through and ladle into bowls.
    2. Scatter kammerjunkere over just before serving so they do not soften too early.
    3. Add a few strawberry slices on top when they are in season.
    5 min
    Cold
    BowlLadle

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Details

Nutrition

Calories

280kcal

Protein

10g

Fat

8g

Carbs

40g

Serving Size

350g

Dietary

Allergens

MilkGlutenEggs

Serving

Suggestions

  • • Serve ice-cold in deep bowls.

Drink Pairings

  • • water: Cold water.

Side Pairings

  • • Kammerjunkere biscuits.

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store the koldskaal without biscuits in a closed jug in the fridge. Stir before serving.

Frozen

  • • Duration: 0 days
  • • Temperature: -18°C
  • • Method: Do not freeze. The texture turns grainy after thawing.

Tips

Preparation

  • • Taste with lemon and sugar at the end. Buttermilk varies in acidity.

Cooking

  • • There is no cooking. It is about balance and cold.

Serving

  • • Add the biscuits just before you eat. Otherwise they get soggy.

Variations

Flavor

  • A little more lemon juice if you want it sharper.
  • A splash of apple juice instead of some of the sugar gives a milder sweetness.
  • Crème fraîche 9% instead of 18% makes a thinner koldskaal. Use the same amount.

Method

  • Make it the evening before. The flavours settle well in the fridge.

Toppings

  • Rhubarb compote or fresh raspberries also work.

Author

C

Camilla

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Comments

Author

C

Camilla