1 cup plain or maple flavored skyr (Icelandic yogurt), chilled
1.5 oz. gingerbread cookies, preferably Anna’s Swedish Thins
1 TBS brown sugar
Place the blueberries, maple syrup, and lemon juice in a small saucepan and stir to mix. Bring to a gentle simmer over medium-low heat. Simmer the berries until they have burst and released their juices and the sauce is slightly syrupy, about 8-10 minutes. Keep a close eye on them to be sure they don’t burn. Remove from the heat, transfer the blueberry sauce to a storage container, and chill thoroughly.
To make the mousse, whip the heavy cream on high until stiff peaks have formed. Add the sugar and beat for a few seconds longer, just to incorporate the sugar into the cream. In a separate bowl, beat the skyr for 30 seconds until it is lightened slightly. Add half of the whipped cream to the skyr and use a spatula to gently fold together. Repeat with the remaining half of the whipped cream, folding just enough to mix the two together. Don’t overfold or your mousse may deflate. Chill the mousse until ready to serve.
Place the gingerbread cookies and the brown sugar in a small food processor and pulse several times to make crumbs. Set crumbs aside.
To serve the mousse, drizzle the chilled blueberry sauce on top of the mousse. Sprinkle with the gingerbread crumbs. Serve immediately