Súrmjólk með mysukaramellu

Sour milk and whey caramel dessert

If you make your own skyr , you'll end up with a lot of whey. You can use this whey for making cheese ( Mysingur ), for example, but you can also make a nice whey caramel sauce from it. Together with this sour milk dessert and a bit of licorice powder, a very interesting and delicious experience!


Ingredients

3 Tbsp brown sugar
60 ml cream
1 env powdered gelatin
300 ml sour milk

500 ml whey
60 g brown sugar

1 tsp coarse licorice powder for decoration


Preparation

To make the sour milk cream, first put the brown sugar with the cream in a small saucepan and simmer over medium heat, stirring constantly, until the sugar has completely dissolved.

Remove the pot from the heat, add the powdered gelatine and stir until everything is completely dissolved. Then add the sour milk while stirring constantly and mix everything into a smooth mixture.

Then pour the mixture into molds and let it freeze in the freezer for at least 2 hours.

To make the whey caramel, place the whey and sugar in a large pan and heat over a low heat on the stove, stirring until the sugar has completely dissolved. Then let it simmer for about 1.5 hours, stirring occasionally, until the liquid has reduced by about 4/5 and a thick syrup has formed.

Then remove from the heat and let cool to room temperature.

Arrange the sour milk ice cream from the mold on a dessert plate, let it thaw briefly and pour the whey caramel over it. Sprinkle with a little bit of the licorice powder and serve.

[Translated from here.]