Skyr brulée

Ages ago I promised to find a recipe for skyr brulée – well I finally found one!

The recipe comes from a chef: Steinar Þór Þorfinnsson of the restaurant Einar Ben.

I haven’t tested it, but here goes:

Skyr- and white chocolate crème brulée with blueberry schnapps

Skyr-crème brulée:
100 g cream
100 g pure skyr

40 g egg yolk
40 g sugar
80 g white chocolate
The juice of 1/2 lime
1 vanilla pod

Pineapple pudding - Ananasfrómas

A decorated pineapple fromage
Light and frothy cold puddings made with egg and thickened with gelatine are known as "frómas" in Icelandic and as "fromage" in Danish. Those who know their French will realise that this is the French word for "cheese". How it underwent the change in meaning from French to Danish is not known.

This recipe is in all likelihood originally Danish. This is a

Date cake with caramel sauce - Döðluterta með karamellusósu

My friends call this cake "that heavenly date cake with the caramel sauce". It is apparently an old recipe, but someone must have rediscovered it recently, because it has been served a lot at birthday parties and ladies' handicrafts clubs lately.

I haven't got a clue where the recipe originally came from, but in Iceland it's known either as döðluterta með karamellusósu, which simply describes

Danish pastries, part 1: The basics

I got my first request for Vínarbrauð several years ago, but somehow I never got round to posting a recipe until now. I am posting this in three parts.

The pastries known to most of the rest of the world as Danish pastries are called by a name that means "Viennese Bread" in the Nordic countries. In Icelandic it's Vínarbrauð. The story says that Danish bakers learned to make a type of leavened