danishdessert
Danish Koldskål (Cold Buttermilk Soup)
Refreshing Danish summer dessert soup of cold buttermilk, eggs, and vanilla — served with kammerjunker cookies.
Prep
20 min
Cook
0 min
Servings
4
Difficulty
Easy
★★★★★
4.7(234 calificaciones)#danish#summer#cold#buttermilk#dessert#refreshing
Acerca de esta receta
Koldskål is Denmark's quintessential summer dessert — a cold, sweet, slightly tart buttermilk soup that is impossibly refreshing on a warm Scandinavian afternoon. Made with buttermilk, egg yolks, sugar, and vanilla, it's ladled into bowls and served with crispy kammerjunker (small twice-baked cookies) that float on top and soften slightly as you eat. It's uniquely Danish and impossible to explain to non-Danes.
Ingredientes
Sirve 4
- 1 literbuttermilk, very cold
- 3 largeegg yolks
- 3 tbspsugar
- 1 tspvanilla extract
- 1 lemonzest only
- 200 gkammerjunker cookies (to serve)
Instrucciones
- 1
Whip the base
Whip egg yolks with sugar and vanilla until pale and slightly thickened, about 3 minutes.
- 2
Add buttermilk
Gradually whisk the cold buttermilk into the egg mixture until smooth. Add lemon zest.
- 3
Chill
Refrigerate for at least 30 minutes until very cold.
- 4
Serve
Ladle into deep bowls. Top with kammerjunker cookies and let them soften slightly. Eat immediately.
Consejos profesionales
- →
The buttermilk must be very cold — colder is better.
- →
Kammerjunker are available online or at Scandinavian stores; any crispy butter cookie works.
- →
Add fresh strawberries for a summer version.
- →
Weigh dry ingredients on a scale instead of using cups — grams are the difference between a tender and a tough crumb.
Variaciones
- •
Top with fresh berries instead of cookies
- •
Add a scoop of vanilla ice cream for extra richness
- •
Use Greek yogurt instead of some buttermilk for thickness
- •
Vegetariano: intercambie la proteína por champiñones king oyster asados, tofu ahumado o garbanzos cocidos - ajuste el condimento ligeramente hacia arriba para compensar.
Almacenamiento
Refrigerate the soup up to 2 days. Don't add cookies until serving.
Historia y origen
Koldskål has been a Danish summer tradition since the 18th century, made when buttermilk was abundant from summer milk. Its association with Danish summers is so strong that it's sold premade in cartons in every Danish supermarket from May to September.
Preguntas frecuentes
What are kammerjunker?
Small, round, twice-baked Danish cookies similar to rusks — crispy, lightly sweet, and specifically designed to soften gracefully in the koldskål.
Can I use regular yogurt instead of buttermilk?
Thin yogurt with a little water to buttermilk consistency. The tang should be prominent.
¿Puedo hacer esto con anticipación?
Sí - la mayoría de los componentes se pueden preparar hasta un día de anticipación y refrigerar por separado. Recaliente suavemente y ensamble justo antes de servir para que las texturas permanezcan distintas.
¿Qué puedo sustituir si no tengo todos los ingredientes?
Manténgase cerca del rol que juega cada ingrediente: intercambie aromáticos por similares (chalote por cebolla, lima por limón) y mantenga el equilibrio graso-ácido-sal intacto. Las mezclas de especias generalmente se pueden aproximar con lo que hay en la alacena.
Datos nutricionales
Por porción · 4 porciones totales
Calorías220calorías
Proteína10g
carbohidratos32g
Fat6g
Fibra0g
Proteína10g
carbohidratos32g
Fat6g
Resumen de tiempo
tiempo de preparación20 min
tiempo de cocción0 min
tiempo total20 min
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