Of course – like it is good tradition on this blog – my report from our short trip to Amsterdam is only complete with a corresponding recipe. After our dinner at Moeders, where we ate ourself through a menu of traditional Dutch dishes, it was soon clear that I was tending towards the sweet side, but would it be waffles, poffertjes,…?
… I finally made my mind – and hangop. Probably the most easiest, but non the less delicious and refreshing old-fashioned Dutch dessert. It’s so easy that you barely could call this a recipe. It’s basically buttermilk or/and yoghurt that is hung up to drain, until it has lost enough liquid to reach a creamy texture. It is served slightly sweetened and chilled with some berries on top. That’s it.
I know, this might sound unspectacular. And in a way it is of course, but … well, the simple things – I could again philosophize about their worth, their elementariness. Somehow I am always coming back to those recipes that are just more than the sum of its parts…
If you still feel not challenged enough as a cook – try different periods of draining, add some whipped cream, mix buttermilk and yoghurt and experiment with different ratios,….
Dutch hangop (rather 2 but 3 portions, the glasses I used were quite small)
500 g buttermilk, 3 tablespoon powdered sugar, vanilla seeds
100 g (frozen) raspberries, 1-2 tablepoons sugar
Line a medium bowl with a kitchen towel or cheese cloth. Carefully pour buttermilk into the towel, hang it up and put the bowl underneath. Drain for at least 6 hours. (The longer you drain, the firmer the consistency will be). Within 6 hours you will reach a still viscious texture.) Add raspberries and sugar to a small pot. Heat up until the berries are hot and the sugar has dissolved. Fill hangop in small glasses and cover with berries. Put in the fridge and serve chilled.
Wer braucht etwas aufwändiges, wenn auch das einfache perfekt sein kann? Dazu Deine wunderschönen Bilder, ein einfacher Genuss!
Dankeschön, liebe Julia! Du hast wie immer völlig recht!