Koldskål

Name: Koldskål
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: Serves 6
Cuisine: New Nordic
Ingredients: 1 vanilla bean, split, seeds scraped; A few wood sorrel leaves (optional), to serve; 600 g strawberries, hulled and quartered; Finely grated zest of 1 lemon, plus 2 tbsp lemon juice; 200 g mini ginger biscuits; 2 tbsp caster sugar; 2 egg yolks; 500 ml (2 cups) buttermilk; 520 g (2 cups) natural yoghurt

Summer Buttermilk Soup

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 20

Appears in

Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

About

This is a buttermilk and yoghurt summer dessert served throughout Denmark. The buttermilk and yoghurt sauce is served with ginger biscuits and strawberries. Here, Chef Ben Coughlan from Øl & Brød in Copenhagen shares his recipe.

Ingredients

Koldskål

2 egg yolks
2 tbsp caster sugar
520 g (

Europe
Denmark
Dessert
Summer
Nordic
Copenhagen
Soup
Vegetarian

Method

For the koldskål, whisk the eggs and sugar together until light and fluffy, then gradually start to add the yoghurt followed by the buttermilk, lemon zest and juice and vanilla seeds. Taste and adjust the level of lemon juice and sugar, if necessary. Chill well before serving.

To assemble, randomly arrange the strawberries and biscuits in 6 bowls and add a few wood sorrel leaves to each