Slit the halved vanilla pod open, flatten it out and scrape out the seeds using a sharp knife.Either using a stand mixer or hand whisk, whisk the egg yolks, sugar and vanilla seeds until pale, thick and fluffy.Stirring continuously, add the zest of the lemon juice and the yoghurt, mixing until throughly combined.Add the buttermilk and mix again, before squeezing in the juice from half the lemon. Pop in the fridge to chill, while you wash and quarter the strawberries.Serve the koldskål with the berries sprinkled over the top, along with a handful of crushed kammerjunker; sometimes I add a little chopped mint too.
Slit the halved vanilla pod open, flatten it out and scrape out the seeds using a sharp knife.
Either using a stand mixer or hand whisk, whisk the egg yolks, sugar and vanilla seeds until pale, thick and fluffy.
Stirring continuously, add the zest of the lemon juice and the yoghurt, mixing until throughly combined.
Add the buttermilk and mix again, before squeezing in the juice from half the lemon.
Pop in the fridge to chill, while you wash and quarter the strawberries.
Serve the koldskål with the berries sprinkled over the top, along with a handful of crushed kammerjunker; sometimes I add a little chopped mint too.