The recipe comes from a chef: Steinar Þór Þorfinnsson of the restaurant Einar Ben.
I haven’t tested it, but here goes:
Skyr- and white chocolate crème brulée with blueberry schnapps
100 g cream
100 g pure skyr
40 g egg yolk
40 g sugar
80 g white chocolate
The juice of 1/2 lime
1 vanilla pod
Split the vanilla pod lengthwise and put in a saucepan with the cream. Bring to the boil, remove from the heat and add the skyr.
Melt the chocolate in a double boiler and add to the warm skyr mixture.
Stir together the egg yolk and sugar and add to the skyr mixture along with the lime juice. Put into crème brulée ramekins and bake in a water bath at 120 °C for 30 minutes. Cool.
Sprinkle with demerara sugar and melt the sugar with a crème brulée torch.
Before making this, please take a look at the review in the comment.
125 g puréed blueberries
500 ml water
125 g sugar
0,5 dl vodka
Cook together the sugar, water and blueberry purée untilt he sugar is melted and syrup is slightly thickened. Cool and add the vodka. Freeze. Just before serving, purée the frozen schnapps in a blender to a slusky consistency and serve on the side with the brulée.