Danish Koldscål with Wild Raspberries
This cooling and refreshing dessert soup is made with kefir and buttermilk, along with wild berries and kammerjunkers, Danish cardamom biscuits.
You can use any fresh berries (strawberries, mulberries, cherries, etc.), but I really love it with a mix of wild red and black raspberries (aka blackcaps).
Enjoy it on a hot summer day when raspberries are at their peak!
- Prep Time10 min
- Total Time10 min
- Yield4 light servings
Ingredients
- 2 egg yolks
- 2 tablespoons (24g) white sugar
- 1/2 teaspoon (2.5ml) vanilla extract
- 2 cups (500ml) plain kefir
- 2 cups (500ml) buttermilk
- Juice from 1/2 a lemon
- 2 cups wild raspberries or other berries
- 16+ kammerjunker biscuits
Preparation
In a large bowl, whisk together the eggs, sugar, and vanilla extract until creamy, about 1-2 minutes.
Add half of the kefir and whisk it in well.
Add the other half and whisk it in.
Add the buttermilk and whisk it in.
Whisk in the lemon juice.
Ladle the liquid evenly into four bowls.
Add 1/2 cup berries to each bowl, and break up 4 kammerjunker biscuits into each.
Serve cold. Enjoy!
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