Skyr

Ensure the skyr is well chilled by keeping it in the refrigerator until the moment of use. Place the heavy cream in a large, cold mixing bowl along with the vanilla extract for whipping.

Whip the cold cream with a hand mixer or whisk until it forms soft peaks that gently fold over when the beater is lifted, being careful not to over-whip into stiff peaks or the texture will be grainy rather than silky.

Add the skyr to the whipped cream in two additions, folding gently with a large spatula using sweeping motions from the bottom of the bowl upward, preserving as much air as possible for a light, mousse-like texture.

Fold in half of the brown sugar or drizzle in half the honey, tasting as you go, and adjust the sweetness to your preference. The natural tartness of the skyr should still come through, balanced by gentle sweetness.

Rinse the fresh blueberries or bilberries and pat them dry gently with a clean towel. If using bilberries, which are smaller and more intensely flavoured, you may want slightly less sugar as they are naturally sweeter.

Spoon the skyr cream into individual serving bowls or glasses, creating layers by alternating the cream mixture with handfuls of berries and granola for visual appeal and textural contrast in every spoonful.

Top each serving with the remaining fresh berries, a light scattering of granola, a drizzle of cream, and a final light dusting of brown sugar. Serve immediately while cold, as this ancient Viking dairy tradition deserves.