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| Semolina with Red Currant Foam |
Semolina with Redcurrant Foam: Haagse Bluf
Haagse Bluf (literally Bluff from The Hague) is a term used to refer to the supposed tendency of people from
the city of The Hague to make a big deal out of nothing. The Hague is the seat of the Dutch government, so the term may not
be without foundation. The connection to this traditional dessert will become clear once you start making the redcurrant foam.
Semolina is best served immediately while warm, but it can also be eaten cold, if desired.
Tip:
This dessert is also often made without semolina. Double the foam ingredients, divide the foam between four bowls
and decorate with red fruits such as raspberries or strawberries. Serve with thin, crunchy biscuits or lady fingers if desired.
Click here for griesmeelpudding, another dessert made from semolina and redcurrant juice.
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4
Ingredients:
18 fl oz / 500 ml milk
2
oz / 50 g semolina
1 oz / 25 g vanilla sugar
Pinch of salt
2 egg yolks, lightly whisked
For
the foam:
1 egg white
5 fl oz / 150 ml redcurrant juice
2 oz / 50 g sugar
Preparation:
Bring the milk to the boil in a large pan over a medium flame. Mix together the semolina, sugar and salt and gradually add
to the milk, stirring continuously.
Reduce the heat and cook the semolina for about five minutes, stirring all
the time. Whisk in the egg yolk and cook for a further 2-3 minutes. The semolina should be smooth and thick at this point,
but still liquid enough to pour. If it is too thick, add a few extra spoonfuls of milk and mix well.
Remove the
semolina from the heat and divide between four small bowls or individual ramekins.
Make the foam just before serving
by putting the egg white, juice and sugar into a bowl and whisking until stiff and light pink. This can be done with an electric
whisk or by hand (which will take a little longer).
Decorate each portion of semolina with a fluffy mound of foam.
Serve immediately.
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