Jo's Icelandic Recipes

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Desserts & Sweets

All given temperatures are Celsius

Last recipe added: October 2002

Vanillurjómaís- Vanilla Ice-cream  Vatnsdeigsbollur - Carnival buns 
Skyr - Icelandic curds Hrísgrjónagrautur - Rice Pudding
Rabarbaragrautur - Stewed rhubarb Ris a la mande - Danish Christmas Pudding
Ávaxtagrautur - Stewed dried fruit   Mandarin Orange Cheesecake

Mandarínu-ostakaka - Mandarin-orange cheesecake

This is a lovely cheesecake, rich and smooth. It is commercially available in Iceland. I just love it, and I'm grateful for them for providing the recipe for the public. The cake is relatively cheap when you buy it ready-made, but I think making it yourself adds to the enjoyment of eating it. Serves 10-12 (or 6-8, depending on how much self-control you have :-)
1 2/3 cup graham cracker crumbs 5 tblsp sugar
5 tblsp  butter, soft 90 gr. lemon gelatin (Jello or Royal for example)
1 cup boiling water 500 gr. cream cheese, unflavoured, softened at room temperature
1 tsp vanilla essence 1/2 cup sugar
1 cup cream, whipped 1 can (480 gr.) mandarin orange sections
1/2 cup juice from mandarin oranges 2 tblsp. lemon juice
2 tsp unflavoured gelatin powder OR 2 sheets unflavoured gelatin
Mix together cracker crumbs, 5 tblsp. sugar and soft butter. Press into a the bottom and slightly up the sides of a spring mold (22 cm in diameter). Bake for 8 minutes at 175°C. Remove and cool.
Dissolve the lemon gelatin in boiling water. Cool. Be careful, you don't want it to set completely!
Mix together cream cheese, 1/2 cup of sugar and vanilla essence. When the lemon gelatin is about half-set, mix carefully into the cheese mixture, little by little. Fold in the whipped cream and pour into the mold over the crumb shell. Cool for about 1 hour.
Drain the mandarin oranges well, reserving 1/2 cup of the juice. Add lemon juice. Warm up the juice and dissolve the flavourless gelatin in it. Cool, stirring occasionally. 
Arrange the orange sections on top of the cheesecake in a pattern. Gently spoon or brush the mandarin gelatin over the top. Cool until set. 
Remove the sides from the mold and serve. 

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Vanillurjómaís - Vanilla Ice-cream

My mother always makes this for Christmas. It is very rich and creamy, and absolutely delicious!
1/2 litre  heavy cream  5 ea.  egg yolks 
75 gr.  sugar  vanilla essence to taste
Mix egg yolks, sugar and vanilla essence*. Stir stiffly whipped cream into mixture. Pour into a mould and freeze. Use the egg whites to make meringue tops to serve with the ice-cream. 
*Remember that a little goes a long way. The vanilla taste is stronger once the custard has been frozen. You can also use vanilla sugar or a vanilla bean (soak it in the milk). 
Variations. Experiment with different flavourings and extras: chocolate chips, small pieces of preserved fruit, liqueurs, flavour essences. 
Goes well with: Crème de Menthe and Mint Chocolate liqueurs, chocolate sauce, Mars sauce (melt a large Mars bar in cream and mix well), hot fudge, hot caramel sauce, meringue tops, preserved fruit in syrup. 

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Vatnsdeigsbollur - Carnival buns

A recipe that rarely gets used more than once a year (at least in my parent's home). 
In Iceland, the first Monday of Lent is called Bolludagur, or Bun Day. On this day, we stuff ourselves with delicious, sweet buns, and many families eat meatballs or fishballs for dinner ("bolla" means "bun", but also refers to other round foods). Two kinds of buns are made, one recipe uses yeast for rising, the other uses eggs. My mother always makes egg buns, and I have never been able to acquire a taste for yeast buns. I'm including the recipe here with the desserts and sweets, because (in my opinion) this is pure candy.
125 g.  margarine  250 ml.  water 
125 g.  flour  4 ea.  eggs 
400 ml.  heavy cream   

Put the water and margarine in a saucepan and heat until margarine is melted. Sift the flour into the mixture and stir until the dough is smooth and thick. Keep the saucepan on the hotplate while stirring. Remove from the hotplate and allow to cool a little. Break the eggs into a glass, one at a time, and stir to break the yolk. Pour into the dough and mix well. Drop on to an oven-plate with two tablespoons, keeping a good space between the blobs. Bake at 200°C, in the center of the oven, for 20-30 minutes, or until the buns are a pale golden colour. Do not open the oven for the first 12-15 minutes, or the buns will fall. Allow to cool before slitting open and filling with whipped cream and jam, and top with cocoa glaze or melted chocolate. 

-Mash fruit or berries, such as strawberries, bananas, blueberries or peaches and stir into  whipped cream and use as filling. 
-Add small chocolate chips to the whipped cream before filling the buns. Leave out the glaze.
-Experiment with different flavoures of icing, such as maple syrup, caramel, lemon or vanilla. 
-Party food: Make tiny buns and fill with flavoured cream-cheese or tuna dip (mash tuna into  mayonnaise and flavour with garlic and pepper). Make a small hole in the side of each bun and fill, using an icing tube. Serve as nibbles or appetizers.

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