Black Forest Skyr Pots

📝 Ingredients

• 12 sponge fingers (about 65 g)
• 100 ml semi-skimmed milk
• 1 tbsp unsweetened cocoa powder
• 300 g frozen pitted sour cherries
• 45 g caster sugar (30 g for the cherries, 15 g for the skyr)
• 1 tbsp cornflour (about 8 g)
• 400 g plain 0% skyr
• 1 tsp vanilla extract
• 30 g 70% dark chocolate

🍴 Utensils

• Saucepan
• Whisk
• Mixing bowl
• Peeler
• Shallow bowl
• 4 glasses (about 250 ml)

📖 Steps

1. Put the still-frozen cherries and 30 g sugar in the saucepan. Heat for 6 to 8 min over a medium heat, stirring occasionally, until the fruit releases its juice and the juice is simmering.
2. Mix the cornflour with 2 tbsp cold water (added straight to the hot fruit, it would form lumps), then pour it into the cherries, stirring. Let it bubble for 1 min, until the juice thickens and turns glossy and syrupy.
3. Pour the compote into a bowl and leave to cool completely, 20 min at room temperature or 10 min in the freezer: if still warm, it would melt the skyr and blur the layers.
4. Meanwhile, whisk the skyr, 15 g sugar and the vanilla in the mixing bowl for 1 min, until smooth and slightly frothy. Make shavings by running a vegetable peeler along the edge of the room-temperature chocolate: if it's too cold, it breaks into shards.
5. Warm the milk in the microwave for 30 s, then whisk in the cocoa until there are no lumps left, and pour it into a shallow bowl. Break the sponge fingers in half.
6. Dip each sponge finger half in the chocolate milk for 1 second per side, no longer, or it will fall apart, and place 3 in the bottom of each glass. Divide half the compote between the glasses, then half the vanilla skyr.
7. Repeat with a second layer of soaked sponge fingers, the rest of the compote and the rest of the skyr, smoothing the top well. Sprinkle with the dark chocolate shavings.
8. Chill for at least 1 hour: the sponge fingers turn soft like sponge cake. Serve well chilled. Covered with cling film, the pots keep for 24 hours in the fridge.