📝 About This Recipe
Transport yourself to the pristine landscapes of Iceland with this protein-packed, velvety Skyr bowl. Unlike traditional yogurt, Skyr is a heritage cultured dairy product with a thick, silk-like consistency and a mild tang that perfectly balances the sweetness of seasonal berries. This recipe elevates the humble breakfast bowl with a hint of floral honey, toasted rye crunch, and a splash of bright citrus for a sophisticated start to your day.
🥗 Ingredients
The Skyr Base
- 2 cups Plain Icelandic Skyr (full-fat preferred for creaminess)
- 1/2 teaspoon Vanilla Bean Paste (or seeds from half a pod)
- 1 teaspoon Lemon Zest (finely grated)
Macerated Berries
- 1/2 cup Fresh Strawberries (hulled and quartered)
- 1/2 cup Fresh Blueberries (rinsed and dried)
- 1/2 cup Fresh Raspberries (kept whole)
- 1 tablespoon Wildflower Honey (plus extra for drizzling)
- 1 teaspoon Fresh Lemon Juice
- 4-5 pieces Fresh Mint Leaves (finely chiffonaded)
Nordic Rye Crunch
- 1/4 cup Rye Bread Crumbs (coarsely ground from dark rye)
- 2 tablespoons Sliced Almonds
- 1 tablespoon Salted Butter (melted)
- 1 teaspoon Brown Sugar
Garnish
- 1 teaspoon Hemp Hearts (for added texture)
- 3-4 pieces Edible Cornflowers (optional, for aesthetics)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the fresh strawberries, blueberries, and raspberries.
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2
Drizzle the wildflower honey and lemon juice over the berries, tossing gently with a silicone spatula to avoid bruising the fruit.
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3
Fold in the chiffonaded mint leaves and set the berry mixture aside for 10 minutes; this allows the juices to release and create a natural syrup.
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4
While the berries macerate, place a small non-stick skillet over medium heat.
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5
Add the melted butter, rye bread crumbs, sliced almonds, and brown sugar to the skillet.
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6
Toast the mixture for 3-5 minutes, stirring constantly, until the rye is crisp and the almonds are golden brown and fragrant.
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7
Remove the rye crunch from the heat and spread it onto a piece of parchment paper to cool and harden.
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8
In a separate clean bowl, whisk the plain Skyr with the vanilla bean paste and lemon zest until completely smooth and aerated.
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9
Divide the flavored Skyr evenly between two chilled serving bowls, using the back of a spoon to create a deep swirl or 'well' in the center.
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10
Spoon the macerated berries and their accumulated juices generously into the center of the Skyr swirls.
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11
Sprinkle the cooled rye and almond crunch over the top of the berries for a textural contrast.
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12
Finish with a light sprinkle of hemp hearts and a few edible cornflowers for a professional, cafe-style presentation.
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13
Serve immediately while the rye crunch is still crisp and the Skyr is cold.
💡 Chef's Tips
Always use plain Skyr and sweeten it yourself to control the sugar content and flavor depth. If you cannot find rye bread, rolled oats or high-quality granola make an excellent substitution for the crunch. Don't over-mix the berries; you want them to hold their shape while releasing just enough juice to swirl into the Skyr. Ensure your lemon zest is only the yellow part; the white pith is bitter and will ruin the delicate dairy flavor. For an extra-silky texture, you can pass the Skyr through a fine-mesh sieve before flavoring.
🍽️ Serving Suggestions
Pair with a hot cup of Nordic-style light roast coffee to complement the tang of the dairy. Serve alongside a soft-boiled egg with a pinch of sea salt for a complete protein-rich breakfast. A small glass of chilled elderflower pressé provides a lovely floral accompaniment. For a brunch spread, serve in small glass verrines as a refreshing palate cleanser.