Lupines Heimaey Westman Islands Iceland

32 oz. plain skyr
6 oz. sugar
14 oz. cream
2 T. powdered gelatin
2 vanilla pods
4 oz. cream

Split the vanilla pod lengthwise and scrape out the seeds. Reserve the seeds and discard the pod (or reserve for making something else).

Chill beaters and bowl.  Lightly whip the large portion of cream (soft peaks)..

Mix together the skyr, sugar and vanilla seeds. (If using flavored and sweetened Skyr, use only 4 oz. sugar.)

Sprinkle gelatin over smaller quantity of cream.  When softened, heat and stir cream until gelatin is fully dissolved.  Mix carefully into the skyr mixture and then fold in the whipped cream.

Pour into small mousse forms,  individual serving bowls or 9” x 13” dish and freeze until set.  (Do not need to be kept frozen – just refrigerated.) (Serves 20). Serve with fresh blueberries and caramel sauce.

Salted Caramel Sauce
1 c. granulated sugar
1 tsp. light corn syrup
¼ c. water
6 T. salted butter, cut into pieces
½ c. heavy cream, room temperature
1 tsp. sea salt

Add the sugar, corn syrup and water to a 3 qt. saucepan set over medium heat.  Stir until combined.  Do Not Stir Again!  Instead, swirl saucepan periodically until sugar has melted and turns a light amber color (350 degrees F. surface temperature).  Add butter carefully and whisk until all the butter has melted.  Remove saucepan from heat.  Slowly pour in cream, whisking constantly until all is incorporated.  Whisk in sea salt and set aside to cool.  After 5 minutes, pour into airtight container.  Store in refrigerator.

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