Jellied “Koldskaal” and green strawberries, liquorice ice cream and dill
Christoffer Hruskova's koldskaal recipe harks back to his home country of Denmark, as he explains: "Koldskaal is a very Danish dessert. We used to have a summerhouse in Funen (North Denmark) when I was younger and I used to love having it there. There’s truly nothing better than the combination of buttermilk and strawberries on a hot day. We’d get freshly picked strawberries from up the road and make it – sometimes my Dad would put a meringue on top, too".
Ingredients
Jellied Koldskaal
- 400ml of buttermilk
- 50g of whey
- 50ml of double cream
- 80g of caster sugar
- 2 egg yolks
- 3 gelatine leaves, soaked
- 1/2 lemon , juice only
Sweet dill oil
- 100g of dill
- 100ml of rapeseed oil
- 20g of icing sugar
Liquorice ice cream
- 25g of liquorice compound
- 250ml of double cream
- 250ml of single cream
- 90g of sugar
- 6 egg yolks
To serve
- 1 bunch of dill
- green strawberries
Equipment
- Ice cream maker
- Muslin cloth
- Thermometer
Method
1
Start by making the liquorice ice cream. Add the creams, milk, sugar and liquorice compound to a pan and bring to the boil
- 250ml of double cream
- 90g of sugar
- 25g of liquorice compound
- 250ml of single cream
2
Remove from the heat and slowly pour the warm mix over the yolks while stirring
3
Leave until the mix reaches room temperature, then churn and freeze
4
For the koldskaal, mix the whey, cream and sugar in a pan and bring to the boil. Remove from the heat and add the egg yolk and bloomed gelatine
- 50g of whey
- 50ml of double cream
- 80g of caster sugar
- 2 egg yolks
- 3 gelatine leaves, soaked
5
Leave the mix to cool down to a luke-warm temperature, then add the buttermilk and lemon juice to taste. Divide evenly into serving bowls and set aside in the fridge for at least 4 hours, but preferably overnight
- 400ml of buttermilk
- 1/2 lemon , juice only
6
For the sweet dill oil, blanch the dill and refresh in iced water. Squeeze out any excess water and transfer to a pan with the icing sugar and oil. Heat the mixture to 55°C, then strain through muslin cloth
- 100g of dill
- 100ml of rapeseed oil
- 20g of icing sugar
7
Dress each koldskaal with sliced green strawberries (if you can't get them use red), dill and the liquorice ice cream before serving
- 1 bunch of dill , for garnish
- green strawberries
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Jellied “Koldskaal” and green strawberries, liquorice ice cream and dill
