Skyrfrauð

Skyr mousse

for 4 servings


Ingredients

for the mousse
 
200 ml whipping cream
350 g skyr
1/2 tsp ground vanilla
1 tsp ground orange peel
2 env powdered gelatin
60 g sugar

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



 
for the warm fruit salad

approx. 400 g chopped, mixed fruit
50 g water  
40 g sugar  
1 tsp ground cinnamon
1/4 tsp aniseed



Preparation

At the lecture or at least half a day before the planned meal, first prepare the base and then the cream, layer them on top of each other and let them cool thoroughly and solidify in the refrigerator.


For the ground

Melt the margarine in a saucepan.

Then add the sugar and mix thoroughly until the sugar has completely dissolved in the margarine.

Add the eggs one at a time and mix thoroughly each time.

Add the almond flour and mix.

Add the semolina and stir in as well.

Finally, add the ground vanilla and the grated orange peel and knead everything into a dough that is as smooth as possible.

Place in a baking pan lined with baking paper (for 4 portions of Skyrfrauð, a 22 cm springform pan is sufficient) and bake in a preheated oven at 325 °F (160 °C) for about 20 minutes, until the base begins to brown slightly around the edges.

Remove from the oven and use dessert rings to cut out the bases for the Skyrfrauð.

(If you don't have dessert rings, you can leave the base in the springform pan and then spread the Skyr cream directly on top. Finally, cut it into pieces of cake or something similar!)


For the cream

Whip the cream until stiff.

Add the skyr with the ground vanilla and the grated orange peel and mix.

Continue beating and stir in the envelope of powdered gelatin.

Finally add the sugar and mix everything thoroughly.

Fill into the molds with the dough bases...

...and put it in the fridge for at least 4 to 5 hours.

 
For the fruit salad

Wash, peel and cut the fruit into bite-sized pieces.

Add the sugar, cinnamon and anise.

   
Heat the water and pour it hot over the fruit with the sugar and spices. Let the whole thing steep for about 10 minutes.
 
Then lift the fruit out of the liquid and let it drain.

 
Remove the skyr mousse tarts from the tin, place them on the plates and arrange the warm fruit around the tarts.

[Translated from here.]