This is part two of the recipes I used to throw a dinner party for some friends a little over a week ago. Last week, I posted the recipe for the pumpkin soup which was the starter. I already blogged about the main course recipe a while ago, as it were pancakes. Today, I will therefore show you what I did for the dessert. I made a traditional Dutch dessert which is called hangop. Hangop is translated into English as curd or strained yoghurt, even though strained buttermilk is probably the best translation for what it actually is. Anywho, this is what it looks like:
It’s a thick, creamy substance that is left after draining all liquids from yoghurt or buttermilk. The traditional Dutch recipe uses buttermilk, but in modern times people have resorted to using yoghurt. As it is thicker you will need less yoghurt to make a good amount and since I was cooking for 7 adults and 3 kids I need quite a bit. That’s why I used yoghurt instead of buttermilk.
The recipe is super simple. It just takes a long time before it is ready, as it’s best to drain the liquids overnight. So it does require some thought and planning, but the result will be great.
Here’s what you need for 8 people:
– 2 liters of yoghurt (or 8 liters of buttermilk)
– A large bowl
– A large sif or any bowl with holes in it.
– A tea towel (or other thin fabric)
– Patience 😉
How to make it:
1.) Place your sif into the large bowl
2.) Wet the tea towel and cover your sif with it
3.) Pour yoghurt into towel
4.) Tie the towel at the top
6.) Scoop into a large bowl or you can put it into cups, ready to be served.
– If you find the cream too sour you can make some whipped cream and stir that in or you can add some creme fraîche.
– There are several toppings you can put with it. Brown sugar, syrup, walnuts & honey, apple & cinnamon, red fruits, granola… You name it. Just figure out what would fit the season and you can make it work whenever. I opted for apple sauteed in a bit of butter with some sugar and cinnamon, as well as toasted walnuts and a swirl of honey.