Ingredients with Measurements:
- 4 egg whites
- 100g sugar
- 1 lemon, zest and juice
- 250ml whipping cream
Special equipment needed:
- Electric mixer
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, beat the egg whites until stiff peaks form.
2. Gradually add in the sugar while continuing to beat until the mixture becomes glossy and forms stiff peaks.
3. Add in the lemon zest and juice and gently fold it into the egg white mixture.
4. In a separate bowl, whip the cream until it forms soft peaks.
5. Gently fold the whipped cream into the egg white mixture until fully combined.
6. Spoon the mixture into individual serving dishes and chill in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 15 minutes
Chilling time: 2 hours
Temperature:
Refrigerate at least 2 hours before serving.
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 14g
Carbohydrates: 29g
Protein: 3g
Substitutions for ingredients:
- Granulated sugar can be substituted for caster sugar.
- Lime or orange zest and juice can be used instead of lemon.
Variations:
- Add fresh berries or fruit on top for a colorful and flavorful twist.
- Add a splash of vanilla extract for extra flavor.
Tips and tricks:
- Make sure the egg whites are at room temperature before beating.
- Use a metal bowl for beating the egg whites as it helps to stabilize them.
- Be gentle when folding in the whipped cream to avoid deflating the mixture.
Storage instructions:
Store in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Not applicable.
Presentation ideas:
Serve in clear glass dishes to showcase the light and fluffy texture.
Garnishes:
Top with fresh berries or a sprinkle of powdered sugar.
Pairings:
This dessert pairs well with a cup of hot tea or coffee.
Suggested side dishes:
Not applicable.
Troubleshooting advice:
- If the egg whites do not form stiff peaks, make sure the bowl and whisk are clean and free from any oil or grease.
- If the mixture becomes runny after adding the whipped cream, gently fold in more egg whites until the desired consistency is achieved.
Food safety advice:
Make sure to use fresh eggs and store the dessert in the refrigerator to avoid any risk of foodborne illness.
Food history:
Haagse Bluf is a traditional Dutch dessert that originated in The Hague in the early 20th century. It is a light and airy dessert made with egg whites, sugar, and whipped cream.
Flavor profiles:
This dessert is light and fluffy with a sweet and tangy flavor from the lemon zest and juice.
Serving suggestions:
Serve as a light and refreshing dessert after a heavy meal.
Related Categories
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Region: Dutch