Equipment you'll need: A scale, a measuring cup, a saucepan, a steel whisk, silicone spatula, a mixing bowl, a mixer, a rolling pin, a quiche dish or glass pie dish and a spoon.
Ingredients : Crust: 1 cup or 200 g Digestive crackers 1/2 cup or 100 g unsalted butter
Filling: 1/2 cup or 100 g Philadelphia cream cheese at room temerature 2 tablespoon powder sugar
1 teaspoon vanilla 1 cup or 2 1/2 dl heavy cream Topping:
Your favorite blueberry confiture
How you make it:
Melt the butter in the saucepan.
Crush the Digestive crackers with the rolling pin.
In the mixing bowl add the butter to the crumbs and stir vigorously util blended.
With your fingers press and pat the crumb mixture into your quiche dish or glass pie dish. If you wish bake the crust briefly (8 min. 325F or 165C) before filling it will make it a little crisper. But it must cool completely before filling.
Combine the cheese , sugar and vanilla in the bowl and beat until thoroughly mixed and smooth.
Whip the cream until stiff and fold it into the cheese mixture.
Pour the filling onto the crust and spoon your favourite blueberry confiture on top. Chill for at least 1 hour before serving.
Buttermilk in a cold bowl
"This dish is summer to the Danes! We eat it as dessert, snack and occasionally breakfast - as soon as summer starts. Now a days it comes in many different version with different flavors - but my favorite is still the plain old version with lemon juice."
2 egg yolks
3 tbsp sugar
1/2 vanilla bean
1 l buttermilk
1/2 a lemon
Split the vanilla bean lengthwise, and scrape out the seeds with a knife.
Whisp the vanilla together with sugar and egg yolks till light and fluffy.
Add the lemon juice and buttermilk.
Combine and chill for at least 1 hour before serving.
Garnish with kammerjunkere.
"Kammerjunkere are the plainest of all biscuits but the absolute best garnish for koldskål - in fact indispensable!"
250 grams flour
1 tbsp vanilla sugar
2 tsp baking powder
125 grams butter
75 grams sugar
1 tsp vanilla extract
1 egg M/L
Preheat the oven to 200 degrees (regular heat)
Mix the flour together with the vanilla sugar and baking powder. Crumble the butter in till the texture resembles breadcrumbs.
Stir the sugar in together with the vanilla extract and whipped egg.
Roll the dough into thick bars and cut them into slices. Roll the slices into small balls and press them flat.
Bake the kammerjunkere in the middle of the oven about 8-10 minutes.
Let them cool on the wire rack and store the ones you don't eat in an airtight cake tin.