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Danish buttermilk dessert soup (koldskål)
1 egg yolk
1/2-1/3 decilitre sugar
1 litre (1 quart) of buttermilk
1/2 ts vanilla sugar (or to taste)
1-2 ts lemon juice
Optional: a couple large spoonfuls of vanilla ice cream or greek yoghurt
Beat egg yolk and sugar until it's frothy. Stir in buttermilk, add vanilla sugar and lemon juice. Add vanilla ice or yoghurt if desired (makes it extra nice and creamy - but it's only for special occasions). Chill until you serve it.
Serve it in soup plates/bowls, with - if you can find it - small, very plain, hard, wheat biscuits. It's best if they're not sweetened. The biscuits are passed around separately and you ad them to your plate of 'koldskål' (they'd get soggy if you put them in before serving).
In the strawberry season, it's very nice to serve it with strawberries.
All Danish homes has a recipe for this - this is mine (and my parents')
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