Cocoa & Banana Skyr Pot

📝 Ingredients

• 150 g plain skyr
• 1 tbsp unsweetened cocoa powder (6 g)
• 1 heaped tsp honey (10 g)
• 2 tbsp semi-skimmed milk
• 1 pinch of ground cinnamon
• 1 small banana (about 100 g peeled)
• 10 g unsalted roasted peanuts

🍴 Utensils

• Bowl
• Small whisk or fork
• Chopping board and knife
• Freezer bag
• Jar or glass with lid

📖 Steps

1. Put the cocoa and honey in a bowl, add the milk and mix with a teaspoon until you have a smooth, glossy paste. Dissolving the cocoa in the liquid first prevents little dry lumps in the skyr.
2. Add the skyr and cinnamon, then whisk vigorously for 30 seconds with the fork or small whisk, until the cream is frothy and evenly coloured, with no white streaks.
3. Put the peanuts in a freezer bag and roughly crush them by rolling a glass or rolling pin over them. You want small pieces for crunch, not a powder.
4. Peel the banana and slice it into rounds about 5 mm thick on a board. Slice it just before assembling the pot: exposed to the air, banana browns quickly and loses its freshness.
5. Assemble the pot: spoon half the cocoa cream into the bottom of a jar or glass, cover with half the banana slices, then add the rest of the cream and finish with the remaining slices.
6. Sprinkle with the crushed peanuts just before eating so they stay crunchy. Enjoy straight away, or close the jar and keep it in the fridge for up to 6 hours, packing the peanuts separately: the top slices brown a little but don't lose their flavour.