Prince Polo ís með kanil

Prince Polo ice cream with cinnamon

After I tried the Prince Polo skyramisu in Iceland, here's another recipe for Prince Polo ice cream - with cinnamon. Yay, I love cinnamon!

Ingredients

7 Prince Polo cookies, 35 g each
3 egg yolks
2 Tbsp sugar
1 tsp cinnamon
200 g whole milk chocolate
350 g vanilla skyr
150 ml whipping cream


Preparation

Carefully cut or chop the Prince Polo cookies into as small pieces as possible...

...and distribute it in a suitable form.

In a large bowl, beat egg yolks and sugar until fluffy...

...and then stir in the cinnamon.

Add the skyr and the (unwhipped!) whipping cream and mix everything into a creamy mixture.

Melt the milk chocolate in a water bath...

...and stir in too.

Then pour the ice cream mixture over the Prince Polo crumbs, sprinkle with a little cinnamon or Viennese melange spice to taste...

and let it freeze in the freezer for at least 4 hours.

Then serve the dessert slightly thawed.

Bon appetit!

[Translated from here.]

Hálfmánar

Crescents

Somehow I hardly got around to baking this year, now in the run-up to Christmas. But I just had to try this recipe for the "hálfmánar" - I just have too many plum jam lovers here!


Ingredients

500 g flour
300 g margarine
250 g sugar
1/2 tsp baker's ammonia
1 egg
2 Tbsp cold water

Plum jam

1 egg yolk


Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

Flour, margarine, sugar, baker's ammonia, the egg and cold water...

...put in a large bowl and knead into a smooth dough. Then chill the dough in the refrigerator for about 1 hour.

Form small balls out of the dough...

...and flatten it with your hand.

Then put a dollop of plum jam in the middle,...

... fold it up and carefully press the edge with a fork so that nothing opens during baking.

Place the half moons on a baking tray lined with baking paper.

Whisk the egg yolk and brush the crescents with it.

Then bake at 350 °F (180 °C) upper and lower heat for approx. 7 - 10 minutes.

Allow to cool thoroughly and then enjoy!

The cookies will keep for a few weeks in a sealed tin can.

[Translated from here.]

Ávaxtabomba með súkkulaði

Fruit bomb with chocolate

Ingredients for 2 people

4 chocolate oatmeal cookies
80 ml whipping cream
1 kiwi
1 banana
125 g fresh strawberries
100 g chocolate with caramel filling


Preparation

Crush the cookies and mix with 1 tablespoon of whipping cream.

Then divide the mixture into two glasses.

Wash, clean and cut the fruit into small pieces. Then mix the fruit...

...and divide between both glasses.

Heat the remaining cream in a small saucepan over low heat.

Cut the chocolate into small pieces...

...and let it melt in the warmed cream while stirring constantly.

Then let it cool down a little and then pour it over the fruit salad.

Then serve the “fruit bomb” straight away.

[Translated from here.]

Hvít súkkulaðimús með lakkrís

White chocolate cream with licorice

Yes, I know - not everyone loves licorice. I didn't used to like licorice either, but since I got to know Icelandic licorice chocolate, that's changed and I'm now happily trying out a variety of licorice recipes. I find this one really exciting and delicious with the licorice powder and the pinch of pepper!


Ingredients for 4 persons

150 g white chocolate
500 ml whipping cream
2 tsp licorice powder

350 g raspberries
3 Tbsp powdered sugar
1 Tbsp lemon juice

1 pinch of colored pepper


Preparation

Slowly heat about 150 ml of whipping cream in a small saucepan.

Carefully grate the chocolate into small pieces. Set aside some of the chocolate shavings for decoration...

...and add the rest to the warm whipping cream,...

...remove the pot from the heat and stir everything until the chocolate has completely melted. Then chill the mixture in the refrigerator for at least 2 hours.

Then whip the remaining cream until stiff and mix with the chocolate-cream mixture.

Add the licorice powder and mix carefully briefly.

Pour the cream evenly into four dessert glasses.

Puree the raspberries with the powdered sugar and lemon juice.

Strain the raspberry puree through a sieve and then spread over the chocolate-licorice cream.

Finally, add the remaining chocolate shavings and a bit of colored pepper to the raspberry puree.

Let the dessert sit in the fridge for about 1 hour and then enjoy well chilled.

Oh yes - I love licorice!
Bon appetit!




[Translated from here.]

Kleinur (II)

Kleinur

Kleinur (singular: "kleina") were actually part of the classic Icelandic Christmas cookies, even though they have long been eaten all year round. After baking my Kleinur using the same recipe for over 3 years, I thought I could try another Kleinur recipe for a change... also very good!

Oops - somehow the cinnamon got into the picture without justification!

Ingredients

500 g flour
2 tsp baking soda
1/2 tsp baker's ammonia
1/2 tsp cardamom
100 g margarine
100 g sugar
1 tsp grated lemon peel
250 ml milk


Preparation

In a large bowl, mix the flour with the baking powder, staghorn salt and cardamom.

Add the margarine and sugar.

Finally, add the grated lemon peel and milk and work everything into a smooth dough.

Roll out the dough in portions on a floured work surface.

Then cut the rolled out dough into approx. 5 cm wide strands and cut at a 45° angle so that diamonds are created from the rolled out dough.

Cut a slit in the middle of each diamond with a sharp knife and pull the ends of the dough through so that the whole thing is "twisted".

Then fry the individual, twisted pieces of dough in the hot fat for about 2 minutes, turning occasionally.

Don't let the Kleinur bake in the fat for too long - they will darken in the air afterwards!

Fish the finished Kleinur out of the hot fat with a spoon and drain on kitchen paper and allow to cool.

[Translated from here.]

Snjóhvítt súkkulaði

Snow white chocolate

This recipe for hot white chocolate with a hint of peppermint is very nice for a cozy evening in Advent.


Ingredients for 2 people

450 ml milk
150 ml whipping cream
80 g white chocolate
1 peppermint candy


Preparation

Slowly heat the milk and half (!) of the cream in a small saucepan.

Crush the white chocolate.

Remove the pot from the heat, add the grated chocolate and stir until the chocolate is completely dissolved.

Whip the remaining cream until stiff.

Grind the peppermint candy finely.

Pour the hot chocolate into two tall glasses...

...decorate with the whipped cream and sprinkle with the peppermint candy pieces.

Bon appetit and have a nice evening - hafið þið pað gott í kvöld!

[Translated from here.]