The last few days have been wonderfully warm and sunny. It's the time of year when we usually prefer lighter dishes and the Danish speciality koldskål is perfect. Since it's not available from the stores here in Sweden, we usually make our own. For approximately four people we use 1 litre of "filmjölk," 4 (pasteurized) egg yolks, 3 tablespoons of sugar, 1 tablespoon vanilla sugar, and a few tablespoons (to taste) of lemon juice. We usually serve it with small, sweet rusks called "kammerjunkere," and some fruit, in this case blueberries. It tastes great!