Icelandic Pantry Recipes

With autumn in full swing and winter fast approaching the days are getting markedly shorter and the nights noticeably colder.  Nowhere in the world knows this feeling more than Iceland where on the shortest day of the year the sun rises at 11:20am and sets at 3:30pm.  What better way to celebrate the turn in the seasons than by making one of Alix’s recipes which she demonstrated today at Borough Market in collaboration with the Icelandic Pantry.  Get your aprons on and then get ready to spend this weekend snuggled up with Alix’s heart-warming Crème Brulee and Rhubarb Brittle or her soul-nourishing Omnom Chocolate Brownies.

 

Skyr Yoghurt Crème Brulee With Rhubarb Brittle

Custard:

500g plain Skyr yogurt

50g caster sugar

3 large egg yolks

1 tsp vanilla extract

2 tsp orange zest

 

Topping:

Demerara sugar

Rhubarb brittle

 

Preheat oven to 180C and place 4 ramekins in a large baking dish. At the same time boil the kettle for the ban-marie.

For the custard place yogurt, caster sugar, egg yolks, vanilla and orange zest in a bowl and whisk until smooth and creamy.

Divide mixture evenly among ramekins in baking dish. Fill baking dish with hot water leaving an inch of the ramekins out of the water.

Bake 25 minutes. Custards should still be quite jiggly and not at all puffed up.

Remove and let cool in pan before refrigerating for at least 1 hour.

Just prior to serving sprinkle 1 tbsp demerara sugar over each custard.  Use a kitchen torch to melt and caramelise.  Serve immediately along with the brittle.

 

 

Omnom Chocolate Brownies

 

200g unsalted butter

200g Omnom chocolate, broken up

200g caster sugar

70g soft brown sugar

3 eggs

1 pinch salt

90g plain flour

 

Grease and line a 9” by 5” pan and preheat oven to 180C.

Melt the butter in a heavy bottomed pan.  Remove from the heat and add the chocolate.  Stir until melted and combined.

Add in the sugars and stir to mix again.  Next add the eggs and whisk until the mixture is smooth – be careful the mixture does not split.  Add in the flour and salt and stir to combine.  Spoon into the lined baking tray and bake for 20-25mins.

Allow too cool before serving – if you can resist!

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