Name: Skyr Parfait with Cranberry-Oat Crumble and Caramelized Banana Mousse
Prep time: 27 min
Cook time: 28 min
Total time: 55 min
Yield: 4 servings
Cuisine: french
Ingredients: 400 grams skyr (plain, full-fat); 2 ripe bananas (medium-sized); 150 grams fresh cranberries; 80 grams flocon d'avoine (rolled oats); 45 grams unsalted butter; 30 grams honey; 25 grams brown sugar; 15 grams vanilla extract; 5 grams sea salt (divided: 2g and 3g); 2 grams ground cardamom (optional, for French elegance); 1 gram black pepper (fine grind)

Skyr Parfait with Cranberry-Oat Crumble and Caramelized Banana Mousse

A modern French-inspired dessert that elegantly layers Icelandic skyr with a contemporary twist. This innovative fusion combines the creamy sophistication of French mousse technique with Nordic simplicity, featuring a crispy oat crumble, tart cranberry compote, and silky caramelized banana cream—a sophisticated yet approachable dessert that bridges culinary traditions.

55 min

Medium

4 servings

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Taste Profile

Sweet7/10

Salty3/10

Sour5/10

Umami1/10

Spicy2/10

🥄 Texture

Silky, creamy skyr provides a cool, cloud-like base while the caramelized banana mousse is airy and smooth. Jammy cranberry compote adds soft, pulpy pockets and the toasted oat crumble gives a crisp, slightly chewy crunch for contrast.

👃 Aroma

Warm notes of caramelized banana and vanilla are front and center, backed by toasty brown-sugar and oat aromas from the crumble. Bright cranberry acidity cuts through, while a whisper of black pepper (and optional cardamom) adds a subtle warm-spicy top note.

🍷 Pairs Well With

Light sparkling wine (Prosecco or Cava) or a fragrant black tea such as Earl Grey; for a non-alcoholic option, sparkling water with a twist of lemon works well.

🥗 Side Dishes

Almond biscotti or shortbread for extra crunch, a small citrus salad (orange segments, mint) to echo the tartness, or a bowl of roasted/toasted nuts (almonds or walnuts) to complement the crumble.

Ingredients(11 items)

1400 grams skyr (plain, full-fat)

22 ripe bananas (medium-sized)

3150 grams fresh cranberries

480 grams flocon d'avoine (rolled oats)

545 grams unsalted butter

630 grams honey

725 grams brown sugar

815 grams vanilla extract

95 grams sea salt (divided: 2g and 3g)

102 grams ground cardamom (optional, for French elegance)

111 gram black pepper (fine grind)

Instructions

Prepare the cranberry compote: In a small saucepan, combine 150g fresh cranberries with 15g honey and 2g sea salt. Cook over medium heat for 8-10 minutes, stirring occasionally, until cranberries burst and reduce to a thick, glossy compote. Remove from heat and let cool to room temperature.

Make the caramelized banana mousse: Slice 2 bananas into 1cm rounds. In a non-stick skillet, melt 25g butter over medium-high heat. Add banana slices and 15g honey, cooking for 3-4 minutes per side until golden and caramelized. Transfer to a plate and cool slightly.

Blend the banana mousse: Once cooled, transfer caramelized bananas to a food processor with 200g skyr (half the total), 10g vanilla extract, and 1g black pepper. Blend until completely smooth and airy, approximately 2-3 minutes. Transfer to a separate bowl.

Prepare the oat crumble: In a bowl, combine 80g rolled oats, 30g brown sugar, 3g sea salt, and 2g cardamom (if using). Melt 20g butter and drizzle over the oat mixture, tossing with a fork until evenly coated and resembling coarse breadcrumbs.

Toast the crumble: Spread the oat mixture on a baking sheet and bake at 160°C (320°F) for 12-15 minutes, stirring halfway through, until golden and fragrant. Remove and cool completely on the pan.

Prepare the skyr layer: In a bowl, gently fold remaining 200g skyr with 5g vanilla extract and 1g sea salt, being careful not to deflate the natural creaminess. This creates a light, cloud-like base layer.

Assemble the parfaits: Using four elegant serving glasses or bowls, layer as follows: First, spoon 30g of plain skyr mixture as the base. Second, add 25g of caramelized banana mousse. Third, add 20g of cranberry compote. Fourth, top with 15g of toasted oat crumble.

Optional finishing touch: Repeat layering for a taller presentation, or create a single generous layer for a modern minimalist approach. Garnish the top with a small pinch of crumble and a thin cranberry.