to make - Koldskål from Green Kitchen Stories

Koldskål – Cold Sweet Summer Soup

This is something they only serve in high summer, so be sure that when you are heading to Denmark, that you make sure you are in Koldskål season!
Otherwise bakery Emmerys serves is, I think whole year round, and a food stand in the Torvehallerne ( Cafe Rosa )
Its made out of yogurt / buttermilk / lemon / vanilla and most importantly kammerjunker. These is tiny lemony biscuits you crumble upon your koldskal.
Because these are nowhere to be found in Belgium, I take comfort in this delicious recipe from Green Kitchen Stories.
 

This is something they only serve in high summer, so be sure that when you are heading to Denmark, that you make sure you are in Koldskål season!
Otherwise bakery Emmerys serves is, I think whole year round, and a food stand in the Torvehallerne ( Cafe Rosa )
 

Koldskål
Recipe from: Green Kitchen Stories
makes: 2 liters (this is quite a large batch, but we thought it was better to make a lot, so you can stay out of the kitchen for the rest of the day)
recipe type: to breakfast, to dessert, to brunch

what you need:
20 fresh medjool dates, pitted
5 eggs (pasteurized if you like)
4 cups / 1 liter organic thin cultured milk, like kefir OR cultured buttermilk OR oat milk
4 cups / 1 liter organic thick cultured milk, like yogurt (goat, cow, soy, oat or the kind you prefer)
1 tsp vanilla extract OR 1/2 tsp ground vanilla
1 organic lemon, juice & zest
1 batch fresh strawberries and raspberries

what to do:
Start by mashing your pitted dates with a fork until sticky. Beat the eggs and mix them with the date mash (this is to prevent your blender from overheating). Then place the mixture in a blender and pulse a few times. Add milk, yogurt, vanilla and lemon and blend on high speed, until light and frothy. Serve chilled, in bowls with slices of strawberries and raspberries. Top with a few elderflowers, if you can still find them.