There are several steps involved in making cheesecake and it does need time in the fridge to set, but it’s not difficult and always impresses. Eet smakelijk!

For some reason, I've been making a lot of desserts recently. Perhaps the recent hot weather has given me a taste for light, fresh dishes. In any event, you can't get much lighter than this Haagse Bluf. Shown here with a base of semolina topped with redcurrant foam, it can also be made just from foam, which is like eating sweetened air.

The name refers to the supposed tendency of people from The Hague to make a big deal out of nothing. The connection to this dessert becomes clear when you start making the foam, a frothy cloud of which appears out of very little. Eet smakelijk!