Serves 12

Ingredients

For the Skyr Mousse

1 vanilla bean pod
18 ounces plain skyr
3 ounces granulated sugar
2 ounces heavy cream
7 ounces heavy cream, whipped to soft peaks
3 sheets gelatin, soaked in warm water until pliable, excess water squeezed out

For the Crowberry Sauce

5 ounces fresh crowberries
2 ounces granulated sugar
¼ teaspoon freshly grated cinnamon
1 teaspoon freshly squeezed lemon juice

For the Sweet rye bread dust

12 thinly sliced pieces rye bread (rugbraud)

Directions

For the Skyr Mousse

Split the vanilla pod lengthwise and scrape out the seeds. Reserve the seeds for the mousse and reserve the pod for making something else such as infused vodka or sugar. In a large bowl, whisk together the skyr, sugar and vanilla seeds until incorporated. Set aside. In a small saucepan, gently heat the heavy cream over low heat. Set aside for three minutes. Add the gelatin and stir until dissolved. Combine the gelatin mixture with the skyr mixture and stir until incorporated. Gently fold in the whipped cream with a rubber spatula and distribute into 12 small bowls. Transfer to the freezer until set.

For the Crowberry Sauce

In a blender, purée the crowberries until smooth. Transfer to a saucepan and add the sugar. Over medium low heat, bring to a simmer while stirring frequently. Cook until the sugar is dissolved. Stir in the cinnamon and lemon juice then refrigerate until chilled.

For the Sweet Rye Bread Dust

Preheat the oven to 350°F. Arrange the rye bread on a sheet tray and bake until dry, about 20 minutes. In a blender, puree until the texture of fine sand.

To serve

Spoon crowberry sauce over the skyr mousse and sprinkle with rye bread dust.