After my Dutch reminiscences, let’s get down to the real work.
The ingredients of this Dutch concoction belie simplicity but not blandness. The overall effect is subtle, creamy and unexpectedly grown up. Sour cherries, instead of raisins, would add a touch of refinement and I also imagined shaved dark chocolate on it. The tanginess of the buttermilk is nearly gone but it adds an element of depth to the end result. Let’s just say, I had two helpings.
RECIPE – Drained Buttermilk with Soaked Raisins or Hangop met Boerenjongens
4 C Buttermilk
1 1/2 T Sugar
1/4 C Raisins, possibly golden
1 1/2 T Brandy
1/2 C Heavy Cream
- Put a colander over a large bowl. Wet a kitchen towel or cheesecloth folded at least four times and wring out as much water as possible. Fold the towel in two and line the colander with it. Pour the buttermilk in the colander, wrap with plastic and refrigerate 24 hours.
- Dissolve the sugar in 3 T of boiling water and add raisins and brandy. Let the raisins soak at room temperature for an hour and then refrigerate until ready to use.
- Remove the buttermilk from the fridge – using a spatula, scrape the thickened buttermilk from the towel (or use your hands). Stir – it should be really smooth.
- In a separate bowl, whip the cream to soft peaks and fold it into the buttermilk. I didn’t add any sugar but you can, if you want a sweeter dessert.
- Spoon into individual bowls and top with raisins and a bit of the juice. Having become a fully fledged Californian, instead of adding more sugar, I swirled some agave syrup on it, which lends a gentle sweetness to the overall effect.