Rømmekolle is a Norwegian dairy dessert, sometimes translated in English as “buttermilk pudding.”
It is made from double-cream that’s been pasteurized and homogenized. Starter culture is added to the cream to ferment it a bit. The cream ends thick, with a solid, silky texture.
You can eat it just with sugar and / or jam on it, or topped with breadcrumbs fried in butter, or crushed sugary rusks (“sukker kavringer.”)
It is out of fashion with younger people in Norway now.
It is sold in plastic tubs.
To make your own
1 quart (1 litre) whole milk
½ cup (4 oz / 125ml) buttermilk (with active culture)
In a saucepan or in the microwave, heat the milk to 95 F (35 C). Remove from heat. Stir in the buttermilk. Cover with a cheesecloth, and let stand for 24 hours at room temperature to thicken. Then refrigerate. The cheesecloth allows it to “breathe”.