Ingredients with Measurements:
- 4 egg whites
- 100g sugar
- 250g fresh raspberries
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- Electric mixer
- Large mixing bowl
- Small mixing bowl
- Rubber spatula
- Serving glasses
Step-by-step instructions:
1. In a large mixing bowl, beat the egg whites with an electric mixer until stiff peaks form.
2. Gradually add in the sugar while continuing to beat the egg whites until they become glossy and hold their shape.
3. In a small mixing bowl, mash the raspberries with a fork until they become a smooth puree.
4. Add the lemon juice, vanilla extract, and a pinch of salt to the raspberry puree and mix well.
5. Gently fold the raspberry mixture into the egg whites using a rubber spatula until fully incorporated.
6. Spoon the Haagse Bluf mixture into serving glasses and chill in the refrigerator for at least 1 hour before serving.
Time:
Preparation time: 20 minutes
Chilling time: 1 hour
Temperature:
Refrigerate at 4°C (40°F)
Serving size:
4 servings
Nutritional information:
Calories per serving: 120
Fat: 0g
Carbohydrates: 28g
Protein: 3g
Fiber: 4g
Sugar: 24g
Substitutions for ingredients:
- You can use frozen raspberries instead of fresh raspberries.
- You can substitute the raspberries with other berries such as strawberries or blueberries.
Variations:
- Add a layer of crushed cookies or graham crackers at the bottom of the serving glasses before adding the Haagse Bluf mixture.
- Top the Haagse Bluf with additional fresh raspberries or other berries.
- Add a splash of raspberry liqueur to the raspberry puree for an adult version of this dessert.
Tips and tricks:
- Make sure the egg whites are at room temperature before beating them.
- Be gentle when folding in the raspberry mixture to avoid deflating the egg whites.
- Chill the serving glasses in the refrigerator before adding the Haagse Bluf mixture to keep it cold.
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 does not need to be reheated.
Presentation ideas:
Serve the Haagse Bluf in clear glass dessert cups to show off the layers.
Garnishes:
Top with fresh raspberries or a sprig of mint for a pop of color.
Pairings:
Serve with a glass of sparkling wine or champagne for a special occasion.
Suggested side dishes:
This dessert is best served on its own.
Troubleshooting advice:
- If the egg whites are not becoming stiff, make sure there is no yolk in the mixture and that the mixing bowl is clean and dry.
- If the Haagse Bluf is not holding its shape, it may have been over-mixed or the raspberry puree may have been too watery.
Food safety advice:
Make sure to use fresh eggs and wash your hands and equipment thoroughly before preparing this dessert.
Food history:
Haagse Bluf is a traditional Dutch dessert that dates back to the 18th century. It is a light and airy dessert made with whipped egg whites and sugar.
Flavor profiles:
The Haagse Bluf has a sweet and tangy flavor from the raspberry puree and a light and fluffy texture from the whipped egg whites.
Serving suggestions:
Serve the Haagse Bluf as a light and refreshing dessert after a heavy meal.
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Region: Dutch