Koldskål - a Danish summer dessert

12/05/2016

Today I wanted to share one of the most loved summer desserts from Denmark. It is called Koldskål, and translated it means Coldbowl. I would call it a chilled vanilla milky cold dessert (some people call it soup, but it isn't cooked so I don't :) Koldskål is served chilled,  and with small vanilla biscuits. Some people love to smash up their biscuits, whilst others prefer theirs whole. 
The concoction is usually a dessert, but on a hot summers day, it is bliss and many Danes will eat this during the hot months instead of dinner. I still remember the evenings where my Mother would get the mixer out and make Koldksål. I loved it, it tasted like summer. It's very easy to make yourself, and we love ours with raspberries as well as Kammerjunker. 
KOLDSKÅL by The Hygge Journal - Anya Jensen Photography

INGREDIENTS - KOLDSKÅL
4 Egg yolks 
100 g sugar
Buttermilk - 1 l
Vanilla sugar
Organic lemon to taste

METHOD 

  • Get the egg yolks in a bowl and mix it together with the sugar until fluffy and pale yellow. Add vanilla sugar and whisk again.
  • Slowly pour in the buttermilk into the bowl, and with a spoon, gently stir until the egg mix has dissolved.
  • If you prefer your Koldskål slightly less sweet, add a  bit of organic lemon juice to taste, or even better a bit of the lemon zest
  • Leave in the fridge and keep cold - it will last for 2 days in the refrigerator.

INGREDIENTS - Twice baked Vanilla biscuits 
250 g all purpose flour
2 tsp baking powder
100 g sugar
100 g butter - diced
1/2 cup of milk
1 1/2 tsp vanilla sugar
1 egg

METHOD

  • In a large bowl, mix with flour, vanilla sugar, baking powder, and sugar. Crumble the butter into the mix and stir to connect. Add the egg and the milk and knead until smooth.
  • Place the dough in the fridge to chill for 30 mins.
  • Roll into sausages, and cut into 2 cm balls, leave on the baking tray and flatten slightly with a finger.
  • Bake on baking paper for 10 minutes at 175 degrees celsius.
  • Remove from the oven, and leave to cool for a few minutes, and with a serrated knife - cut through the cookie to get 2 halves. Place onto the baking sheet with the cut-side down.
  • Lower the heat in the oven til 125 degrees and bake for 45 minuttes - or until golden brown.
  • Leave to cool, and store in an airtight container.
  • Add your vanilla biscuits to your dish of Koldskål, and ENJOY.
KOLDSKÅL by The Hygge Journal - Anya Jensen Photography

Styling, recipe and photography - Anya Jensen

If you are pregnant or elderly, the Danish health authorities advise using pasteurized eggs instead of raw eggs.


4 comments:

  1. It looks fantastic!
    Thank you very much for the recipe !!
    Have a nice days Jarka

    ReplyDelete
  2. Yummy. It looks delicious! Sounds like an awesome meal.

    ReplyDelete
  3. Det er det bedste sommer dessert - elsker det :)
    Sisse :)
    Go' Pinse

    ReplyDelete
  4. Hey Anya - wow it looks nice, but is it really like milk - thin? And where would I get buttermilk in the UK? Zarah xox

    ReplyDelete

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