Icelandic Skyr Mousse

Instructions

1. Prepare the gelatin
   If using sheet gelatin, soak the sheets in cold water for 5 minutes until soft. If using powdered gelatin, sprinkle it over 3 tablespoons of cold water and let stand for 5 minutes to bloom.
2. Heat the milk mixture
   In a small saucepan, gently warm the milk with 2 tablespoons of honey over low heat. Do not boil. Remove from heat once warm.
3. Dissolve the gelatin
   Squeeze excess water from gelatin sheets if using and add to the warm milk mixture, stirring until completely dissolved. If using powdered gelatin, add the bloomed gelatin to the warm milk and stir until dissolved. Set aside to cool slightly.
4. Mix the skyr base
   In a large bowl, whisk together the skyr, remaining honey, vanilla extract, lemon zest, and lemon juice until smooth. Gradually whisk in the cooled milk and gelatin mixture until fully incorporated.
5. Whip the cream
   In a separate bowl, whip the heavy cream with the granulated sugar until soft peaks form. Be careful not to overwhip.
6. Fold and combine
   Gently fold the whipped cream into the skyr mixture in three additions, being careful to maintain as much air as possible while ensuring the mixture is evenly combined.
7. Chill the mousse
   Divide the mousse mixture into six serving glasses or ramekins. Cover with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, until set.
8. Serve and garnish
   Before serving, top each mousse with fresh berries, a drizzle of honey, crushed toasted almonds, and a few mint leaves. Serve chilled.