Christmas cheese mousse with gingerbread and caramel
Recipe for 3-4 persons
500 g Ísey Skyr Vanilla
½ liter of cream
130 g gingerbread
1 teaspoon cinnamon
- Whip the cream until stiff, be careful not to over whip it. Mix half of the cream with the skyr and cinnamon.
- Chop the gingerbread, pout 1-2 tablespoons in each glass separately and pour the skyr mixture into the glasses.
- Put one tablespoon of caramel sauce over the skyr, put the rest of the cream nicely on top of each skyr mousse and then decorate with extra caramel, pecans and raspberries.