Ymer, ymerdrys & berries

Ymer, ymerdrys & berries

By
From
The New Nordic
Serves
4-6
Photographer
Simon Bajada

Ymer is Denmark’s version of sour milk, but in this recipe you can use natural yoghurt instead. It is sprinkled with ymerdrys, a crunchy sweet topping made from Danish rye bread. As it is such an essential component of this recipe, make sure to use an authentic rye bread here, not a light, fluffy version. It must be heavy, waxy and dense. The bread’s malty and sweet taste is a perfect complement to the slightly sour ymer or yoghurt. Ymerdrys is also a great garnish for savoury dishes, introducing a welcome sweetness; try it with the cod and parsnip recipe.

Ingredients

Quantity Ingredient
200g Authentic Danish rye bread, broken into large chunks
2 tablespoons brown sugar
600g ymer or natural yoghurt
400g mixed fresh berries

Method

  1. Preheat the oven to 180°C. Pulse the bread in a food processor, gradually adding the sugar, until the consistency resembles loose soil.
  2. Tip the mixture on to a baking tray lined with baking paper and cook in the oven for 10–15 minutes, so it takes on a rich brown colour. Watch closely in the last 5 minutes to make sure it doesn’t burn. Remove from the oven and allow to cool on the tray.
  3. Enjoy sprinkled on top of ymer or yoghurt with some fresh berries.
Tags:
Nordic
Scandinavian
Scandi
Swedish
Sweden
Denmark
Danish
Norway
Norwegian
Finland
Finnish
Iceland
Icelandic
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