Monday, February 29, 2016


Skyr mousse tartlets

Ingredients for 4 persons

For the mousse:

200 ml whipping cream
350 g plain skyr
1/2 tsp ground vanilla
1 tsp grated orange peel

60 g instant gelatin powder
60 g sugar

For the cake base:
50 g margarine

50 g sugar
2 eggs
100 g almond flour
50 g semolina
1/2 tsp ground vanilla
1 tsp grated orange peel

For the warm fruit salad:

400 g chopped mixed fruits
50 g water
40 g sugar
1 tsp ground cinnamon
1/4 tsp anise


The cake base and the mousse should be prepared at the latest haf a day before the meal. They need some hours to cool and solidify.

For the cake base:

Melt margarine in a pot.

Add sugar and stir thoroughly until sugar has dissolved.

Add the eggs one after another and stir.

Mix in almond flour and semolina.

Finally add ground vanilla and grated orange peel and work all this into a smooth dough.
Give the dough into a springform pan (diameter 22 cm / 9 inch) lined with baking paper. Bake in a preheated oven at 160 °C for about 20 minutes until the cake base starts to become brown at the edge.

Remove it from the oven and cut out tartlet bases using dessert rings

(If you don't have dessert rings, leave the cake base in the springform, then cover it with skyr cream and cut into tartlets when solidified.) 

For the mousse:

Whip the cream until stiff.

Mix in the skyr, ground vanilla and grated orange peel.

Add instant gelatin powder while continuously mixing.

Finally mix in the sugar.

Give the skyr cream on top of the tartlet bases in the dessert rings.

Let it cool in the fridge for at least 4 or 5 hours.


For the fruit salad:

Wash and peel the fruits. Cut into bite-sized peaces. 

Add sugar, cinnamon and anise.

Heat the water and pour over the fruits. Let it stand for about 10 minutes. Then remove the fruits from the water and allow them to drain.

For serving, remove the tartlets from the dessert rings, place each of them on a plate and garnish with the warm fruits.


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