Hague Bluff Food
HAGUE BLUFF
"The citizens of The Hague are often accused, rightly or wrongly so, of bragging or showing off. The following recipe, "The Hague Bluff" is so named because it produces quite a fluffy dessert out of practically nothing. It is a great favourite with Dutch children." Posted for Zaar World Tour '06
Provided by Cynna
Categories Dessert
Time 13m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Put raspberry syrup, sugar and the unbeaten white of egg in a deep bowl or in an electric-mixer.
- Beat by hand 10 minutes or more, the idea being that the longer one beats, the more one gets.
- Serve with a wafer or a lady finger.
- In Holland it is made of red currant juice, but I believe that is not available in the shops in England and America.
- But you can choose raspberry syrup as a substitute.
Nutrition Facts : Calories 242.2, Fat 1, SaturatedFat 0.4, Cholesterol 40.1, Sodium 43.6, Carbohydrate 56.7, Fiber 0.1, Sugar 52.9, Protein 3
BLACKBERRY BLUFF (HAAGSE BLUF)
This is my take on the traditional Dutch dessert, Haagse bluf (this translates to 'Hague bluff', supposedly because people from The Hague are full of hot air). The oldest versions are made with redcurrants, but I often see Haagse bluf made with strawberries and forest fruits these days, so my blackberry version fits right in.
Provided by @MakeItYours
Number Of Ingredients 4
Steps:
- Puree 1 1/2 boxes of blackberries in a food processor or blender with 2 1/2 tbsp water. Press the liquid through a sieve over a bowl. This will create a smooth black sauce.
- Using a clean bowl and whisk that have been wiped with lemon juice and dried off, whip the egg whites stiff (if you turn the bowl on its side, the egg whites should not move). Now add the sugar and 5 tbsp of the blackberry sauce. Continue to whip until combined.
- Serve the Blackberry Bluff in small cups or bowls with the remaining blackberries and a drizzle of the remaining blackberry sauce.
- Serves 4-6
- TIPS
- Because this recipe uses raw egg whites, it is not suitable for the immunologically challenged (pregnant women, very young children or the aged). Always use fresh organic eggs and serve immediately.
- Seeing that Haagse bluf doesn't keep well, use any you don't use up immediately to make meringues. Cover a baking sheet with parchment paper, scoop or pipe small amounts of the Haagse Bluf onto the paper and bake at 220 degrees F (approx 100 degrees C) for a few hours until they feel dry, hard and crisp to the touch and then leave in the oven to cool. These meringues are good as is, or crumbled over fruit or other desserts.
- Try 'Hague bluff' with strawberries or redcurrants instead of the blackberries.
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