Øllebrød
This recipe comes from our former Restaurant Agern in New York, where øllebrød was a much loved favourite on the menu. It is our interpretation of the Danish classic, with an Icelandic twist. Staying true to tradition, the rye bread is soaked overnight in dark beer, while a light and airy skyr mousse adds a distinctly Icelandic touch, elevating this humble farmhouse dish to something altogether more refined. The mousse is dispensed using a siphon, creating a delicate, whipped texture that is spooned over the øllebrød just before serving.
Øllebrød
Sådan gør du
Øllebrød
The day before serving, cut the rye bread into small cubes and combine it with all the remaining ingredients except the whipping cream. Cover and leave to soak overnight.
The next day, bring the mixture to a gentle simmer over medium heat and cook for 20 to 30 minutes, stirring occasionally. Leave to cool, then set aside until ready to serve.
Reheat the øllebrød and finish with whipping cream, using about 2 tbsp per serving. Adjust the amount to achieve your preferred consistency.
Skyr mousse
Combine the cream, egg yolks, and sugar in a heatproof bowl set over a pan of gently simmering water. Cook, stirring constantly, until the mixture has thickened.
Transfer the bowl to an ice bath and allow the mixture to cool completely. Stir in the skyr and a pinch of salt until smooth.
Pour the mixture into a siphon, charge it with an N₂O cartridge, and shake well. Dispense the airy skyr mousse over the warm øllebrød just before serving. If you do not have a siphon, you can use a piping bag instead.