Skyr Mousse with Wild Blueberries and Sweet Gingerbread Crumbs
This recipe creates a delightful dessert featuring a light and airy skyr mousse, layered with a vibrant wild blueberry compote and crunchy, spiced gingerbread crumbs. It offers a balanced profile of creamy, tangy, sweet, and spiced textures, perfect for a refreshing finish to any meal.
Equipment
- 2 Mixing Bowls One large for whipping cream, one medium for skyr mixture.
- 1 Whisk For whipping cream; an electric mixer is optional for ease.
- 1 Small Saucepan For preparing the blueberry compote.
- 1 Food Processor For efficiently crushing gingerbread cookies; a sealed bag and rolling pin can be used as an alternative.
- 1 Measuring Cups and Spoons For accurate ingredient measurement.
Ingredients
Main
- 1 cup wild Maine blueberries fresh or frozen
- 1/4 cup maple syrup
- juice from 1/2 lemon
- 1 cup heavy cream chilled
- 4 TBS sugar
- 1 cup plain or maple flavored skyr Icelandic yogurt, chilled
- 1.5 oz. gingerbread cookies preferably Anna’s Swedish Thins
- 1 TBS brown sugar
Instructions
- Prepare Blueberry Compote: In a small saucepan, combine wild blueberries, maple syrup, and lemon juice. Bring to a gentle simmer over medium heat, cooking for 5-7 minutes until the berries soften and the liquid slightly thickens. Set aside to cool completely.
- Prepare Gingerbread Crumbs: Place gingerbread cookies in a food processor with brown sugar and pulse until coarse crumbs form. Alternatively, crush them in a sealed bag using a rolling pin. Set aside.
- Whip Heavy Cream: In a chilled large mixing bowl, using a cold whisk or electric mixer, whip the heavy cream with 4 tablespoons of sugar until stiff peaks form. Be careful not to over-whip into butter.
- Prepare Skyr Mixture: In a separate medium mixing bowl, gently whisk the chilled plain or maple-flavored skyr until smooth.
- Combine Mousse: Gently fold about one-third of the whipped cream into the skyr mixture to lighten it. Then, carefully fold in the remaining whipped cream until just combined, being careful not to deflate the mousse.
- Assemble Desserts: Choose four individual serving glasses or small bowls for presentation.
- Layer Mousse: Spoon a layer of the skyr mousse into the bottom of each glass.
- Add Blueberry Compote: Spoon a generous layer of the cooled blueberry compote over the mousse in each glass.
- Layer Crumbs & Repeat: Sprinkle a layer of gingerbread crumbs over the blueberry compote. Repeat layers of mousse, blueberry compote, and crumbs, ending with crumbs on top, until glasses are full.
- Chill and Serve: Refrigerate the assembled mousses for at least 30 minutes to allow them to set and chill thoroughly before serving.
Notes
For best results with the whipped cream, ensure both the heavy cream and your mixing bowl/whisk are thoroughly chilled before whipping; this helps achieve maximum volume and stability. When preparing the blueberry compote, cook it just until the berries release their juices and thicken slightly, maintaining some berry integrity rather than turning it into a jam. The gingerbread crumbs provide a crucial textural contrast; pulse them in a food processor to a coarse consistency, avoiding fine powder. Consider chilling the individual dessert glasses before assembly for a more refreshing experience. Adjust sweetness of the blueberry compote and skyr mousse to taste, as the intensity of wild blueberries and gingerbread can vary.