Skyr dessert with rhubarb
I first got to know this type of skyr dessert in the Westfjords a few years ago - quick, uncomplicated, with crumbled cookies and skyr and grits. Here I have a "spring version" of it - light and fluffy with strawberry-rhubarb jelly and white chocolate.
By the way, the Skyr is from Thise, a Danish manufacturer - it's now available from my organic farmer, so of course I had to try it straight away! Yes, I am satisfied, the consistency is very nice, easy to process - and I have nothing to complain about in terms of taste. There will definitely be more of them!
Ingredients for 2 people60 g cookies
400 g pure Skyr
1 tsp ground vanilla
1 Tbsp brown sugar
250 g strawberry rhubarb jelly
2 Tbsp grated white chocolate
Preparation
Roughly chop the biscuits in a breakfast bag...
...and divide into two dessert glasses.
Mix the skyr with the ground vanilla and a little sugar to taste...
...and spread on the biscuit crumbs.
Spread the strawberry-rhubarb jelly on the Skyr mixture...
....and grate the white chocolate over it.
Let the whole thing soak in the fridge for at least 24 hours and then serve well chilled as dessert.
[Translated from here.]
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