📝 About This Recipe
Transport yourself to the volcanic landscapes of Iceland with this elevated take on Skyr, a thick and silky cultured dairy staple that dates back to the Viking Age. This dish balances the natural, refreshing tang of the high-protein Skyr with a vibrant medley of fresh berries softened in a hint of lemon and vanilla. Finished with a toasted rye bread crumble for a satisfying Nordic crunch, it is a breakfast that feels like a gourmet dessert while remaining incredibly nourishing.
🥗 Ingredients
The Skyr Base
- 2 cups Plain Icelandic Skyr (unflavored and chilled)
- 2 tablespoons Heavy Cream (optional, for a silkier texture)
- 1/2 teaspoon Vanilla Bean Paste (or pure vanilla extract)
The Macerated Berries
- 1/2 cup Fresh Raspberries (rinsed and dried)
- 1/2 cup Fresh Blueberries (rinsed and dried)
- 1/2 cup Fresh Strawberries (hulled and quartered)
- 1 teaspoon Lemon Zest (finely grated)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 tablespoon Granulated Sugar (to draw out the juices)
Honeyed Rye Crumble
- 1 slice Dark Rye Bread (torn into small pea-sized crumbs)
- 1 tablespoon Unsalted Butter (melted)
- 1 tablespoon Wildflower Honey (plus extra for drizzling)
- 1 pinch Sea Salt (flaky variety preferred)
- 2 tablespoons Slivered Almonds (toasted)
Garnish
- 4-6 pieces Fresh Mint Leaves (small leaves for brightness)
- 1 teaspoon Bee Pollen (optional, for floral notes)
👨🍳 Instructions
-
1
In a medium mixing bowl, combine the strawberries, blueberries, and raspberries with the sugar, lemon zest, and lemon juice.
-
2
Gently toss the berries until coated, then set aside at room temperature for 10-15 minutes to allow them to release their natural syrups.
-
3
Prepare the rye crumble by heating a small non-stick skillet over medium heat.
-
4
Add the butter to the skillet; once foaming, toss in the torn rye bread crumbs and slivered almonds.
-
5
Toast the mixture for 3-4 minutes, stirring constantly, until the bread is crisp and the almonds are golden brown.
-
6
Drizzle the honey over the hot crumble in the pan, add a pinch of sea salt, stir quickly to coat, then remove from heat and spread on parchment paper to cool.
-
7
In a separate clean bowl, place the cold Skyr. If it feels too dense, whisk in the heavy cream and vanilla bean paste until the texture is smooth and luscious.
-
8
Select two wide glass bowls or jars for serving to showcase the beautiful layers.
-
9
Spoon a generous dollop of the smooth Skyr into the bottom of each bowl, using the back of the spoon to create a small well in the center.
-
10
Spoon the macerated berries and their accumulated juices over the Skyr, ensuring an even distribution of the different fruit types.
-
11
Sprinkle a liberal amount of the cooled honeyed rye crumble over the berries for that essential texture.
-
12
Finish each bowl with a final light drizzle of honey and a scattering of bee pollen if using.
-
13
Garnish with a few small mint leaves for a pop of color and a fresh aromatic finish.
-
14
Serve immediately while the crumble is still crunchy and the Skyr is perfectly chilled.
💡 Chef's Tips
Always use plain Skyr and sweeten it yourself to control the sugar content and flavor profile. If your Skyr is very thick (as traditional versions are), whisking it vigorously for 30 seconds will give it a lighter, mousse-like consistency. Don't skip the maceration step; the lemon juice and sugar create a 'sauce' that permeates the thick dairy beautifully. To make this gluten-free, substitute the rye bread crumbs with toasted gluten-free oats or pumpkin seeds. Make the rye crumble in larger batches; it stays fresh in an airtight container for up to 5 days.
🍽️ Serving Suggestions
Pair with a hot cup of dark roast coffee or a delicate Earl Grey tea to balance the creaminess. Serve alongside a small glass of chilled sparkling water with a slice of lemon. For a weekend brunch, add a side of soft-boiled eggs with buttered toast points. Excellent as a light dessert after a heavy meal, served in chilled crystal coupes. Add a splash of elderflower syrup to the berries for an extra floral, Scandinavian touch.