Ingredients 1.5 liters buttermilk 180 g rice 75 g sugar 3 tsp cinnamon 150 g fresh blueberries Preparation Put the buttermilk in a large saucepan with the rice, sugar and cinnamon, ...
...stir and cook over medium heat for about 20 minutes until the rice is soft.
Then let the soup cool slightly, wash the fresh blueberries and serve the Áfasúpa as a sweet main course or in smaller portions as a dessert.
The original Icelandic recipe uses 200 g of mixed licorice chocolate for this recipe. Since it's difficult to get ready-made, good licorice chocolate here, you can also use chopped licorice wheels and Toblerone to achieve the desired "crunchiness".
Ingredients for the soil
60 g licorice wheels 140 g Toblerone chocolate 180 g oatmeal cookies 80 g margarine Ingredients for the skyr cream 500 g skyr 350 ml whipping cream 2 Tbsp powdered sugar 1 tsp ground vanilla 100 g white chocolate
Preparation Unroll the licorice wheels and chop them thoroughly with a chopping knife. Chop the Toblerone and the oatmeal cookies in a food processor.
Melt the margarine and mix with 2/3 of the licorice-chocolate-cookie mixture. Then press the finished mixture onto a springform pan lined with baking paper. Then chill the base in the fridge so that it hardens a little.
For the Skyr cream, whip the cream until stiff and melt the white chocolate in a water bath and let it cool slightly. Mix the skyr with the powdered sugar and the ground vanilla and stir with the still liquid chocolate. Also add the last third of the licorice-chocolate-cookie mixture. Gently fold in the whipped cream.
Then spread the skyr licorice cream on the cake base and cool the cake well in the freezer for at least 4 hours...
...and let it thaw briefly in the fridge before serving.
Berry trifle (layered dessert) with chocolate almond cake
Ingredients for the soil 175gdark chocolate 175gbutter 125gsugar 4 egg whites 1/4 tspbaking powder 50gflour 125 gground almonds
Ingredients for the cream
4 egg yolks 70 g sugar 2 tsp cornstarch 350 g skyr 250 g whipping cream 1 tsp vanilla 500 g mixed berries 1 Tbsp finely grated lemon peel 2 Tbsp sugar 3 Tbsp currant syrup
Ingredients for the chocolate icing
100 g dark chocolate coating
30 g butter 100 g powdered sugar 3 Tbsp cappuccino powder
Preparation
- Preparation of the chocolate base
Preheat the oven to 375 °F (190 °C) using upper and lower heat.
Melt chocolate and butter in a water bath.
Then add 3/4 of the sugar and stir in carefully.
Add the flour and baking powder and stir together, followed by the ground almonds.
Finally, beat the egg white until stiff and fold in the last quarter of the sugar.
Then put the dough in a springform pan lined with baking paper and bake at 375 °F (190 °C) upper and lower heat in the preheated oven for about 40 minutes until the dough is baked through.
Allow to cool thoroughly, if possible place in the freezer so that the base is really well cooled. Then use half the cake as the basis for the trifle (see below). For the other half of the cake, melt the dark couverture and butter in a water bath, mix with the powdered sugar and cappuccino powder, stir until smooth and cover half the cake with it.
- Preparation of the cream
Mix the egg yolks with the sugar and cornstarch in a saucepan and heat. When it starts to boil, reduce the heat and simmer for about 5 minutes until it starts to thicken - stirring the whole time so that nothing burns!
Then let it cool briefly and mix with the Skyr, the whipped cream and the vanilla.
- Layer the finished trifle
Crumble the cake into small pieces and place in the bottom of the dessert bowl. Set aside a few berries for decoration. If necessary, chop the larger berries into small pieces, then mix the berries with 2 tablespoons of sugar, the grated lemon peel and 3 tablespoons of syrup. Put half of the berry mixture on the chocolate crumbs, then spread half of the cream on top, then the rest of the berries on top...
...and finally finish with the remaining cream. Arrange the remaining whipped cream on the top layer of cream and decorate with the remaining fresh berries.
Chill in the fridge for at least 4 hours, but preferably overnight so that it can really infuse and then serve well chilled with a piece of chocolate almond cake.
Ingredients for 4 persons 16Oreo cookies 250 ml whipping cream 300 g skyr 250 g strawberries 2 strawberries for decoration Preparation
Crumble the Oreo cookies thoroughly in the mixer.
Whip the cream until stiff. Puree the strawberries and mix them with the skyr and half of the whipped cream to make the cream.
Starting with the crumbled Oreo cookies, layer the cookie mixture and cream alternately in dessert glasses, finishing with the cream.
Drape the remaining whipped cream onto the top layer of cream using a suitable syringe or similar. Decorate with two quarters of strawberries and chill well in the refrigerator until serving.
450 g cream cheese 500 g skyr / blueberry skyr 200 g brown sugar 3 Tbsp potato flour 3 Tbsp whipping cream 2 eggs 3 Tbsp blueberry jam
Preparation
Melt the butter. Crumble the oatmeal cookies...
...and mix both thoroughly together.
Press carefully into a baking pan lined with baking paper and pre-bake in a preheated oven at 350 °F (180 °C) upper and lower heat for about 10 minutes.
While the base is baking, mix the ingredients for the topping:
Mix the cream cheese with the Skyr, the sugar and the potato flour.
Add the unbeaten whipping cream and the two eggs and mix everything together until smooth.
Take the finished base out of the oven, let it cool briefly and spread it with the jam.
Pour the Skyr mixture onto the base and smooth everything out.
Continue baking in the lower third of the oven at 350 °F (180 °C)C for approx. 40 - 50 minutes until the top of the cake turns brown and there is no liquid left.
Mix the wholemeal flour with the oat flakes, flaxseed, baking soda, sugar and salt.
Add milk and skyr...
...and process everything into a smooth dough...
...and bake at 325 °F (160 °C) upper and lower heat in the preheated oven for about 60 to 75 minutes until the bread is completely cooked through (I recommend the stick test!).
The bread smells intense, if a little unusual, the consistency is wonderfully light and fluffy and it tastes very good too!
Buttermilk soup
