Piparkökuskyrkaka með saltkaramellusósu

Gingerbread skyr dessert with salted caramel sauce

The very last remnants of our Christmas gingerbread have now gone into this skyr dessert with salted caramel sauce!


Ingredients for 6 servings

For the ground

200 g gingerbread
150 g melted butter

For the filling

300 g vanilla skyr
200 ml whipping cream
3 tsp powdered sugar
1 pinch of ground vanilla

For the salted caramel sauce

200 g white sugar
2 Tbsp butter
75 ml whipping cream
1 pinch of coarse sea salt


Preparation

First put the gingerbread cookies in the mixer with the melted butter,...

...mix thoroughly and pour into dessert glasses in portions.

For the filling, whip the cream until stiff, mix the whipped cream with the vanilla skyr, the powdered sugar and the vanilla...

...and pour it onto the biscuit mixture in the glasses.

It is best to let the mixture solidify overnight in the refrigerator.

Prepare the salted caramel sauce the day before serving:

Melt the sugar very slowly in a large pan. When the sugar has completely melted, remove the pan from the heat, add the butter and stir in.

Pour in the cream and stir until the mixture has thickened nicely.

Finally add the salt and stir in.

Allow the sauce to cool thoroughly in the refrigerator.

The next day, take the dessert out of the fridge, pour the salted caramel sauce over it, optionally sprinkle with a little lava salt and serve straight away.

[Translated from here.]