Skyr, an Icelandic dairy product, is to 2018 what Greek yogurt was to 2008. It's only now popping up on restaurant menus and scoring top chef collaborations, but Nordic people have been singing its praises for more than 1,000 years. You can find it in the grocery store (we're a fan of Icelandic Provisions), and beyond just eating it solo, use it to make this simple summer dessert from new cookbook From the North, by Katrín Björk, that looks highly impressive and tastes even better.
Icelandic Skyr Cake
Recipe adapted from 'From the North,' by Katrín Björk
Yield: 12 servings
Prep Time: 15 minutes, plus chilling time
Cook Time: 5 minutes
Total Time: 20 minutes, plus chilling time
1 stick (½ cup) butter, melted
1 pound blueberry skyr
Seeds from ½ vanilla bean
1 cup heavy cream
¼ cup milk
2½ tablespoons gelatin powder (or 8 sheets)
Fresh berries, for garnish
Edible flowers, for garnish (optional)
1. Line an 8-inch round springform pan with parchment paper. Crush the biscuits into a coarse meal and mix with the melted butter. Press in the bottom of the pan to make an even layer. Set aside in the refrigerator while you make the cake.
2. Whisk the skyr, eggs and vanilla together in a bowl. In a separate bowl, whip the cream until medium stiff peaks form. Fold the cream into the skyr mixture.
3. Heat the milk in a small saucepan over medium-low heat and add the gelatin, stirring well until the gelatin is dissolved. Pour into the skyr and cream mixture, and fold to combine.
4. Pour over the biscuit layer and cover the pan with plastic wrap. Let set in the refrigerator for at least 8 hours, or freeze for later use. If freezing the cake, defrost by thawing for 8 hours in the refrigerator or 3 hours at room temperature.
5. Decorate the cake with fresh berries and edible flowers, and serve.