Ingredients with Measurements:
- 4 egg whites
- 200 grams of sugar
- 1 teaspoon of vanilla extract
- 500 grams of fresh strawberries
- 1 tablespoon of lemon juice
Special equipment needed:
- Electric mixer
- Large mixing bowl
- Serving glasses
Step-by-step instructions:
1. Wash and hull the strawberries. Cut them into small pieces and place them in a bowl. Add the lemon juice and mix well. Set aside.
2. In a large mixing bowl, beat the egg whites with an electric mixer until stiff peaks form.
3. Gradually add the sugar to the egg whites, one tablespoon at a time, while continuing to beat with the electric mixer.
4. Add the vanilla extract and continue to beat until the mixture is glossy and forms stiff peaks.
5. Spoon the strawberry mixture into the bottom of each serving glass.
6. Spoon the Haagse Bluf mixture on top of the strawberries, filling the glasses to the top.
7. Chill the glasses in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Chilling time: 30 minutes
Total time: 50 minutes
Temperature:
Refrigerate at 4°C (40°F)
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 0g
Carbohydrates: 63g
Protein: 3g
Sodium: 45mg
Sugar: 62g
Substitutions for ingredients:
- You can use any other type of fruit instead of strawberries, such as raspberries, blueberries, or peaches.
- You can use a sugar substitute instead of sugar, such as stevia or Splenda.
Variations:
- You can add a layer of whipped cream on top of the Haagse Bluf for extra creaminess.
- You can add a layer of crushed cookies or graham crackers on top of the strawberries for extra crunch.
Tips and tricks:
- Make sure your mixing bowl and beaters are completely clean and dry before beating the egg whites, as any moisture or grease can prevent the egg whites from forming stiff peaks.
- Be patient when adding the sugar to the egg whites, as adding it too quickly can cause the mixture to deflate.
- Serve the Haagse Bluf immediately after chilling, as it will start to deflate after a few hours.
Storage instructions:
Store any leftover Haagse Bluf in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Haagse Bluf is best served cold and should not be reheated.
Presentation ideas:
Serve the Haagse Bluf in clear glass cups or bowls to show off the layers of strawberries and cream.
Garnishes:
Garnish each serving with a fresh strawberry or a sprig of mint.
Pairings:
Haagse Bluf pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve Haagse Bluf as a dessert on its own, or pair it with a light salad or fruit plate.
Troubleshooting advice:
- If your Haagse Bluf doesn't form stiff peaks, it may be because there is grease or moisture in your mixing bowl or on your beaters. Make sure everything is clean and dry before starting.
- If your Haagse Bluf deflates after chilling, it may be because you added the sugar too quickly or didn't beat the egg whites long enough. Be patient and make sure the mixture is glossy and forms stiff peaks before adding the sugar.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before preparing this recipe. Avoid using raw eggs if you are pregnant or have a compromised immune system.
Food history:
Haagse Bluf is a traditional Dutch dessert made from whipped egg whites and sugar. It is often served with fresh fruit or a fruit sauce.
Flavor profiles:
Haagse Bluf is light and airy, with a sweet and creamy flavor. The strawberries add a tart and fruity note.
Serving suggestions:
Serve Haagse Bluf as a light and refreshing dessert after a heavy meal, or as a sweet treat on a hot summer day.
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Region: Dutch