Jellied “Koldskaal” and green strawberries, liquorice ice cream and dill

servings4
1 hour 30 minutes

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

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
  • 6 egg yolks
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