Note on the measurements: I have rounded all the ounces to the nearest whole number. It does not make any difference for the recipe.
500 g / 18 oz. plain skyr
75 g / 3 oz. sugar
200 ml / 7 oz. cream
3 sheets gelatin
1 vanilla pod
50 ml / 2 oz. cream
Split the vanilla pod lengthwise and scrape out the seeds. Reserve the seeds and discard the pod (or reserve for making something else).
Soak the gelatin sheets in cold water for 5-10 minutes and lightly whip the large portion of cream.
Mix together the skyr, sugar and vanilla seeds.
Heat the small portion of cream, and cool slightly. Squeeze the water out of the gelatin and dissolve in the heated cream. Mix carefully into the skyr mixture and then fold in the whipped cream.
Pour into small mousse forms or individual serving bowls and freeze.
Serve with fresh fruit and fruit sauce.
Here is a strawberry sauce that’s good with skyr mousse:
150 g / 5 oz. fresh strawberries
50 g / 2 oz. sugar
Wash and h…