Inspired by Iceland's video: How to prepare an Icelandic meal: Icelandic Skyr

A delicate dessert: Ísey skyr and caramel mousse with raspberry coulis: This delicious mixture makes the most of skyr’s tangy taste which allows us ot mix it with white chocolate without the sweetness overpowering the dessert, the raspberry sauce will add a slight sourness allowing for a combination that will delight your tastebuds. Ingredients: Skyr: 500g Ísey skyr, unflavoured 150g white chocolate 200ml whipping cream 1 gelatin sheet Cake 180g flour 200g sugar 2eggs 1 lemon, zest only 200g buter (at room temperature) Raspberry sauce 200g raspberries 25g caster sugar 50g water Soak the gelatin in a bowl with cold water. Put a baking sheet into a baking pan and then spread white chocolate onto it. Bake to caramelize at 140°C for 15 min, scrape the warm chocolate into a large bowl. Meanwhile, put the cream into a saucepan and bring to simmer, add the cream to the chocolate and mix with a hand blender, adding the soaked gelatin in the process. In a separate large bowl, put the skyr and add in parts of the white chocolate cream mix while stirring to smoothen it. Start by adding 1/3 of the mix and folding gently together. Slowly add the remaining white chocolate-cream mix and fold until your dessert has a smooth texture. Transfer to a container or directly to serving bowls if you wish and chill before use, for at least 3-4 hours. To make the lemon cake, put sugar and butter into a mixing bowl and mix until smooth. Then add the eggs one by one. Next, add the flour and lemon zest and fold together. Bake in a baking tray at 160°C for approximately 20 minutes. Make the raspberry coulis by adding all the ingreadients to a saucepan, bringing them to boil, transferring to a blender and mixing them together, straining and chilling in the fridge. For plating, place the mousse on a plate together with a slice of lemon cake and raspberry coulis. Garnish with fresh raspberries and enjoy. https://www.inspiredbyiceland.com