This cream is perfect both to serve alone as dessert or to fill cakes or chilled desserts, to use instead of crema pasticcera. Being in Iceland I used of course Skyr but one can substitute it with some vegan vanilla yoghurt.
Time of preparation
10 minutes+ chilling time
Servings
2
What did I use
a large bowl, a whisk, a non-stick pan, two cups
Ingredients
300 gr of vanilla Skyr
2 tablespoons of flour
90 gr of icing sugar
2 espresso cups of coffee
1 egg
cocoa as required
How did I do
In the bowl I beated eggs and sugar with the whisk. I added flour, then coffee and finally Skyr.
I poured the batter in the non-stick pan and I cooked at slow fire continuously mixing until I obtained a dense and smooth cream.
I poured the cream in the cups and I let it cool at room temperature first and then in the fridge.
I served with fresh banana
Buon appetito!
