In less than 30 minutes, you can make your own homemade cold buttermilk soup and kammerjunker, so there's no excuse to use store-bought versions...
Recipe for cold buttermilk soup with kammerjunker
In under 30 minutes, you can make your own homemade koldskål and kammerjunkere, so there’s no excuse for using store-bought versions.
The koldskål is creamy and refreshing, perfect for a hot summer day or a light dessert any time of the year.
The homemade kammerjunkere are a bit of a “cheat version,” where they are baked whole, rather than the “traditional” and time-consuming version where they are split after 5 minutes in the oven and then dried for a long time afterwards.
Servings: servings
Cold Buttermilk Soup with Kammerjunker
In less than 30 minutes, you can make your own homemade cold buttermilk soup and kammerjunker, so there's no excuse to use store-bought versions...
Equipment
- Oven
- Bowl
- Cutting Board
- Knife
- Baking Tray
- Baking Paper
- Oven
- Hand Mixer
Ingredients
Homemade kammerjunkere
- 125 gram Wheat Flour
- 25 gram Graham Flour
- 5 gram Baking Soda
- 1 pinch Hartshorn
- 1 pinch Baking Soda
- 50 gram Sugar
- 50 gram Butter
- 12 gram Vanilla Sugar
- 5 gram Vanilla Essence
- 1 pcs. Egg
- 0.5 pcs. Lemon both juice and zest, can be omitted
Homemade cold dish
- 1 l Buttermilk
- 250 gram Ymer - Danish Soured Milk Product
- 4 pcs. Egg Yolk
- 80 gram Sugar
- 12 gram Vanilla Sugar
- 0.5 pcs. Lemon the zest and a bit of juice
Instructions
Kammerjunker
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) fan
- Mix flour, baking powder, sugar, lemon zest, and vanilla sugar well
- Rub the butter into the flour mixture until it is finely crumbled
- Add vanilla essence and egg to bind the dough and knead briefly until it just comes together
- Cut small pieces of about 5-6 g and roll them into small balls
- Place the balls on a baking sheet lined with parchment paper and flatten them on top
- Bake in the middle of the oven for about 12 minutes
- Take them out and let them cool while you make the cold buttermilk soup
Cold Buttermilk Soup
- Whisk egg yolks, vanilla sugar, and sugar until light and fluffy with an electric mixer - this takes about 5 minutes
- Gently fold the ymer into the egg mixture with a spatula
- Add the buttermilk and stir it together with the spatula
- Add lemon juice and zest. Stir and refrigerate