Photograph: Rochelle Coote
Text: Rochelle Coote
Nothing says summer in Denmark quite like a cold bowl of 'koldskål' served with fresh strawberries and 'kammerjunkere'. This chilled buttermilk soup with hints of vanilla and lemon is commonplace as an in-between meal or dessert in summer. However, I have been known to have some on my morning muesli at times. 'Kammerjukere', a delightful small butter biscuit, is served with or crumbled on top. My international twist on this is a butter crumble that is easy to make and every bit as delicious as the traditional 'kammerjunkere'.
Ingredients for kolskål:
2 pasteurised egg yolks
1 vanilla pod
juice and rind of one organic lemon
500 ml buttermilk (kærnemælk)
500ml soured milk (tykmælk)
Method for kolskål:
Cut open and scrape out the seeds of the vanilla pod and place them in a clean bowl.
Zest the lemon over the same bowl and add the juice.
Add the rest of the ingredients and whisk with a balloon whisk by hand.
Pour into a sterilised glass container or bottle and seal.
Place in the refrigerator for one hour before serving.
Lasts approximately 4 days refrigerated.
Ingredients for butter crumble:
300 g flour
200g chilled butter diced into small cubes
4 tablespoons brown sugar (brun farin)
3 tablespoons oats
Method for butter crumble:
Mix the flour and butter with your hands by rubbing the butter and flour between your fingers until you have a breadcrumb consistency. You can also use a food processer or kitchen aid to do this.
Once your mixture resembles a breadcrumb consistency, add the rest of the ingredients and give it a good mix with the food processor or a wooden spoon.
Place the mixture in a baking tray and spread as much as possible. Place in a preheated oven at 180 degrees Celcius and bake for 15 minutes and then mix and turn with a spatula to ensure everything browns evenly.
Bake for another 15 minutes and allow to cool.
Once cool, store in an airtight container and use as an adornment on koldskål, ice cream or your favourite steamed fruit.
How to assemble your Koldskål
Pour some koldskål into a bowl.
Wash and slice some strawberries and place them into the koldskål.
Finally, adorn with some butter crumble to give it that final crunch and texture. You can even take your koldskål on a picnic as an easy dessert served with Danish strawberries. Enjoy!
"Nothing says summer in Denmark quite like a cold bowl of 'koldskål' served with fresh strawberries and 'kammerjunkere'."