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Published on 25. June 2021

Recipe: The best “Koldskål”

Koldskål is a traditional Danish dessert very typical in the summer. It goes hand in hand with the season of the sweet and fragrant local strawberries. You simply pour the liquid vanilla and lemon scented custard over the berries and sprinkle the crushed up biscuits called kammerjunker on top.

I have made this recipe numerous times and its the same version that we have been serving at BÆST, Mirabelle and Manfreds.

Koldskål

  • 3 egg yolks (60-70 g.)
  • 100 g powdered sugar
  • 1 vanilla pod
  • 1 lemon
  • 1 L Kærnemælk – Buttermilk

Kammerjunkere

  • 500 g flour
  • 170 g butter
  • 100 g sugar
  • 2,5 g cardamom (1 tsp)
  • 3 g salt (1 tsp)
  • 4,5 g baking powder (1 lager tsp)
  • 2 eggs
  • 100 g milk

Kammerjunkere
You are best off starting with the “kammerjunkere” as they take the longest to prepare.
Mix all the dry ingredients and work them with the cold, diced butter until “sandy” and incorporate the liquids without overworking the dough. You don’t want to mix a dough like this too much since it will end up making it less crumbly.
Flatten out the dough and cool it down in the fridge or in a freezer if you are in a hurry. Cut up the dough in sticks and then small squares and roll them out between your hands. You decide how pretty you want them but make sure not to overwork them.
Bake them at 180 C for about 12-14 min until golden and baked through.
Cool them for a few minutes and break them open with a fork. Leave them to dry out in the afterheat of the turned-off oven until dried through. Its important that they are baked through before drying, or they might otherwise come out tough.

Koldskål
Scrape out the vanilla pod in the powdered sugar and make an extra effort in getting it all of the knife and your fingers.
Beat the eggyolks with the powdered sugar and lemon zest until fluffy – it will require 3-5 min of whipping. Add the lemonjuice and whip for another 2-3 min.
Add a bit of the buttermilk and scrape the bottom of the bowl to make sure that all the egg gets mixed in. Add the remaining buttermilk at low speed. Cool down the “koldskål” and pour it over some strawberries and the kammerjunkere.

See the video for instruction