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Skyr panna cotta with berries and liquorice

skyr panna cotta

Serves 6

Panna cotta
5 dl cream
75 gr sugar
5 dl skyr (Icelandic yoghurt)
3 sheets of gelatine

Pickled berries
75 gr sugar
2 dl mixed berries, eg. blueberries, raspberries, stone bramble berries and/or cranberries (however other fruits can be used)

Shredded liquorice root

How it’s done
Berries - Place the berries in a bowl with half of the sugar and stir until they start to release a bit of their juice.

Panna cotta - Soak the gelatine in cold water. Pour a splash of cream into a small pan and heat. Add the gelatine and the remainder of the sugar and whisk until everything has dissolved.
Mix the warm cream with the cold cream. Place the skyr in a bowl that is large enough to accommodate all the ingredients. Pour the cream over the skyr and whisk until everything is well mixed.
Put one large spoonful of the mixed berries in the bottom of each glass. Pour over the skyr and cream mixture and store in a cold place for 5 hours, or overnight.

- Shred the fresh liquorice root over the top to serve.

Source: Andreas Viestad, New Scandinavian Cooking