Skyr dessert

200 g oatmeal biscuits/crackers (e.g. Graham crackers)
60 g butter
1 tbs sugar

Crumble the crackers finely. Melt the butter and stir into the crumbs with the sugar. Press into the bottoms of several small serving bowls.

4 sheets gelatin
The juice of 1/2 lemon
300 g plain skyr
100 g sugar
2 eggs
150 g sour cream
1 tbs sugar

Soak the gelatin sheets in cold water for 5 minutes. Remove from the water, squeeze out the remaining water and put the gelatin in a bowl or the top of a double boiler with the lemon juice. Heat gently until the gelatin is melted.

Separate the egg yolks from the whites. Mix together sugar and skyr and add the egg yolks, one by one. Fold in the sour cream.

Lightly whip the egg whites with 1 tbs. sugar. Mix the gelatin into the skyr mixture and then gently fold in the whipped egg whites. Divide the mixture between the bowls and cool in the refrigerator.

This can also be made into a whole dessert, in which case use a large, deep pie dish.

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