Go Back
–+ servings
Servings: 4 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...
Author: Thomas Tranegaard Nielsen
Course: Dessert, Lunch
Cuisine: Danish
Keyword: Bake, Danish food, Denmark, Dessert, Summer, Sweet
Prep Time: 10 minutes
Cook Time: 12 minutes
Metric - US Customary

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