Lingonberry Skyr Mousse with Toasted Oat Rye Crumble
Airy high-protein skyr mousse folded with tart lingonberry over a toasted oat-rye crumble — a Nordic autumn dessert.
Best for A protein-rich sweet fix with tart berries and whole-grain crunch instead of a sugar spike
This is the dessert I make when the lingonberries come in and the evenings turn dark: thick Icelandic skyr whipped light with a little cream, layered over tart-sweet lingonberries and a crunchy toasted oat and rye crumble. Skyr does the heavy lifting here — it's naturally high in protein and gives the mousse real body without much added sugar, so the lingonberries' sharpness stays center stage. It tastes like a proper cheesecake spoon dessert but eats clean and satisfying, the way autumn food should.
Ingredients
- 400 g Plain skyr , cold, at least 10% protein per 100g
- 100 ml heavy cream , cold
- 30 ml maple syrup , divided, plus more to taste
- 5 ml Vanilla extract
- 1 lemon , finely grated zest only
- 250 g lingonberries , if frozen, thawed
- 40 g rolled oats
- 30 g Rye flakes , or extra rolled oats
- 20 g Unsalted butter
- 1 g fine sea salt , a pinch
Instructions
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1
Make the lingonberry layer: put the lingonberries in a small saucepan with 15 ml of the maple syrup and 1 tablespoon water. Simmer over medium heat, stirring often, until the berries burst and the mixture thickens to a loose jam — about 6 minutes. Taste and add a little more maple only if the berries are very sharp; lingonberries should stay bright and tart. Set aside to cool completely.
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2
Toast the crumble: melt the butter in a skillet over medium heat, then add the rolled oats, rye flakes and pinch of salt. Toast, stirring constantly, until deep golden and nutty, 4 to 5 minutes. Drizzle over 5 ml of the maple syrup, toss for 30 seconds until glazed, then tip onto a plate and spread out to cool and crisp.
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3
Whip the cream to soft peaks in a bowl. In a separate large bowl, stir the skyr with the remaining 10 ml maple syrup, the vanilla and lemon zest until smooth. Fold the whipped cream into the skyr in two additions with a spatula, keeping the mixture as airy as possible.
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4
Assemble: spoon a little cooled lingonberry into the base of four glasses, add a layer of skyr mousse, then a spoonful more lingonberry, then the rest of the mousse. Chill for at least 20 minutes to set slightly, then top with the toasted crumble and a final swirl of lingonberry just before serving so the crumble stays crunchy.