A global field guide to design, (life)style and secret finds est. 2007
The New Nordic: Recipe for Berry & Skyr Popsicles
We hand-picked this Recipe for berry & skyr popsicles just for you from The New Nordic - and because we wanted to make them ourselves! We'll leave it Simon to tell you all about skyr - but if you can't find it in a shop near you, just use Greek-style yoghurt.
(We also love the idea of using twigs as popsicle sticks. We might just borrow that idea the next time we want to give our iced confections some instant Nordic style.)This is an edited extract from The New Nordic by Simon Bajada, published by Hardie Grant, RRP $AU49.95.
Berry & skyr popsicles
While the rest of the world is content with natural and Greek-style yoghurts, the range of fermented and cultured milks in the Nordic region is astounding. But, somehow, Iceland has risen above the others with its slightly sour, velvety skyr, said to have been introduced to them by the Vikings.
Skyr is now Iceland’s most iconic food product; perhaps not so surprising considering that the world’s appetite for whale meat is not particularly strong. It is now gaining quite a global reputation, exported all across Scandinavia and to the UK, and with manufacturers in New York and California in the US. It freezes particularly well, better than most yoghurts and is perfect for these popsicles.
Makes about eight depending on the size of your moulds.
You will need
- 500 G (1 LB 2 OZ) Icelandic Skyr Or Natural Or Greek-Style Yoghurt
- 250 G (9 Oz) Mixed Berries (Frozen Are Fine, But Rinse Them Lightly First)
- 1 Tablespoon Runny Honey
- 1 Tablespoon Almond Butter
Method
Combine all the ingredients well, then spoon into popsicle moulds and freeze
for at least 3 hours.
This is an edited extract from The New Nordic by Simon Bajada, published by Hardie Grant, RRP $AU49.95.
This is the first of two recipes from The New Nordic we're publishing this week on We Are Scout. Stayed tuned for the next one!
We hand-picked this Recipe for berry & skyr popsicles just for you from The New Nordic - and because we wanted to make them ourselves! We'll leave it Simon to tell you all about skyr - but if you can't find it in a shop near you, just use Greek-style yoghurt.
(We also love the idea of using twigs as popsicle sticks. We might just borrow that idea the next time we want to give our iced confections some instant Nordic style.)
This is an edited extract from The New Nordic by Simon Bajada, published by Hardie Grant, RRP $AU49.95.
This is an edited extract from The New Nordic by Simon Bajada, published by Hardie Grant, RRP $AU49.95.
This is the first of two recipes from The New Nordic we're publishing this week on We Are Scout. Stayed tuned for the next one!
