Hangop is a really authentic, Old-Dutch dessert recipe. So old-fashioned it’s in style again. It’s a very soft, creamy and rich dessert. The kind of dessert my grandmother used to make for me. Every Saturday morning she cooked something she knew I’d like—could be anything from Nasi Goreng to our families mashed cheese potatoes or pancakes—and she’d call our house and ask me to come over.
I’d then ride my little red bike over to grandma’s and spend a few hours eating, talking and singing songs while swinging on the swing my grandfather built for me against the majestic old chestnut tree. Wonderful memories. There’s a photo of me sitting on that swing in the cheese potatoes posting. My grandma died when I was 12. When I close my eyes and concentrate, I can still hear her voice on the phone asking me to come over.
Don’t you love how foods from your past are such a constant trip down memory lane? That’s also what I like about food blogs in general: the memories or stories attached to the recipes. It makes it all so much more personal than recipes from any given food magazine.
4 cups full-fat yoghurt
1 cup heavy or whipping cream
5 tbsp sugar (or more)
1 large vanilla bean
fruit or nuts for topping
* This is a really simple recipe. All you need is time.
Put the bowl in your fridge and leave it to drain for as long as possible, but no less than 4 to 6 hours. Preferably overnight.
Please, don’t use vanilla extract in hangop. It’s a venial sin (pretty low on the scale, but still). You need the real deal, a big vanilla bean. Open up the pod and scrape the insides to get the vanilla seeds out.
I decided my blog needs more chocolate! Well, it needs at least some chocolate! I don’t have much of a sweet tooth, so basically my dessert section is shamefully empty. Mea culpa (hangs head in shame). Must admit I don’t really care much for dessert, much less desserts laden with sugar and cream. It’s just not my thing; I’m a savory kinda girl. With one sweet exception; hot chocolate…