📝 About This Recipe
This dish is a poetic exploration of the New Nordic philosophy, balancing the dense, protein-rich heritage of Icelandic Skyr with the sharp, acidic brightness of wild sorrel. The velvety mousse provides a creamy canvas for the bracingly cold, herbaceous granita, evoking the stark contrast between Iceland's volcanic earth and its crystalline glaciers. It is a sophisticated, minimalist dessert that cleanses the palate while delivering deep, earthy satisfaction.
🥗 Ingredients
Sorrel Granita
- 150 grams Fresh Sorrel Leaves (stems removed, roughly chopped)
- 250 ml Water
- 75 grams Granulated Sugar
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 pinch Sea Salt (to brighten the chlorophyll)
Skyr Mousse
- 400 grams Plain Icelandic Skyr (traditional high-protein variety)
- 150 ml Heavy Cream (chilled)
- 2 tablespoons Honey (mild wildflower honey preferred)
- 1/2 pod Vanilla Bean (seeds scraped)
Garnish and Texture
- 50 grams Rye Bread Crumbs (toasted until crunchy)
- 1 tablespoon Brown Butter (melted)
- 8-10 leaves Fresh Wood Sorrel (for garnish)
- 1 teaspoon Freeze-dried Raspberries (crushed for a pop of color)
👨🍳 Instructions
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1
Start by preparing the granita base: combine the water and sugar in a small saucepan over medium heat, stirring until the sugar is completely dissolved to create a simple syrup. Remove from heat and let cool to room temperature.
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2
Blanch the sorrel leaves in boiling water for exactly 10 seconds, then immediately shock them in an ice bath. This preserves the vibrant green color.
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3
Place the cooled syrup, blanched sorrel, lemon juice, and a pinch of salt into a high-speed blender. Blitz until completely smooth and bright green.
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4
Pour the liquid into a shallow stainless steel tray or baking dish. Place in the freezer for about 4-6 hours.
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5
Every 45 minutes, use a fork to scrape the freezing sorrel mixture from the edges toward the center, breaking up ice crystals to create a light, fluffy granita texture.
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6
For the Skyr Mousse, place the Skyr in a medium bowl and whisk in the honey and vanilla bean seeds until the mixture is smooth and aerated.
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7
In a separate chilled bowl, whip the heavy cream until soft peaks form. Do not over-whip, as you want a delicate fold.
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8
Gently fold the whipped cream into the Skyr mixture using a rubber spatula, maintaining as much air as possible. Refrigerate for at least 30 minutes to set.
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9
Prepare the 'soil' by tossing the toasted rye bread crumbs with the melted brown butter and a tiny pinch of salt in a small bowl.
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10
To assemble, place a generous spoonful of the rye crumbs at the bottom of a chilled ceramic bowl.
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11
Pipe or spoon a neat mound of the Skyr mousse over the crumbs, creating a small well in the center.
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12
Just before serving, scrape the sorrel granita one last time to ensure it is snowy. Spoon a generous amount of granita over the Skyr.
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13
Garnish with fresh wood sorrel leaves and a dusting of freeze-dried raspberry powder for a professional fine-dining finish.
💡 Chef's Tips
If you cannot find sorrel, a mixture of baby spinach and extra lemon zest can mimic the color and acidity. Ensure your Skyr is at room temperature before mixing with honey to prevent clumping, but the cream must be ice-cold for whipping. For the smoothest granita, use a shallow metal pan which conducts cold faster than glass or plastic. Don't skip the blanching of the sorrel; it prevents the granita from turning an unappetizing brown color over time.
🍽️ Serving Suggestions
Pair with a chilled glass of Icelandic Birch liqueur or a crisp, dry Riesling. Serve in chilled stoneware bowls to prevent the granita from melting too quickly. A side of warm, buttered Icelandic rye bread (Rúgbrauð) provides a lovely temperature contrast. This dish works exceptionally well as a 'pre-dessert' or a light summer finale.