Hangop is a traditional Dutch dairy delicacy that has been enjoyed for generations. This creamy and luscious treat is made by draining yogurt or buttermilk through a fine cloth, allowing the liquid to slowly seep out, resulting in a thick, velvety texture similar to Greek yogurt or cream cheese. The name “hangop” literally means “hang up,” referring to the method of hanging the cloth to let gravity do its work. Typically served with fresh fruits, honey, or a sprinkle of nuts, hangop’s rich taste and smooth consistency make it a versatile ingredient in both sweet and savory dishes, embodying the simplicity and elegance of Dutch cuisine.
Strawberries grown using regenerative agriculture methods not only offer high nutritional value, being rich in vitamins, antioxidants, and fiber, but also contribute to soil health and biodiversity, enhancing the sustainability and resilience of farming ecosystems.
Serves:
6 people
Time to Prepare:
1 day in advance
Time to assemble:
15-25 min
Skill
syrup making
Serves:
6 people
Time to Prepare:
1 day in advance
Time to cook or cure:
15-25 min
Skills:
Syrup making
Lemon verbena is a fragrant herb known for its bright, lemony scent and flavor, making it a delightful addition to gardens and kitchens alike. To grow lemon verbena successfully, plant it in well-drained soil with plenty of sunlight, ideally in a location that receives 6-8 hours of direct sunlight daily. It thrives best in warm climates but can be grown in containers and brought indoors during colder months in cooler regions. Regular pruning encourages bushy growth and prevents legginess. Water consistently but avoid overwatering, as the plant prefers slightly dry conditions between watering sessions. The best time to harvest lemon verbena is in late spring and summer when the leaves are most aromatic and flavorful.
Put the yoghurt in a cheese cloth, and let it hang from a stick or spoon over a pot for 24 hours or until it has separated from the liquid.
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Gather your ingredients, take your ginger, blend until smooth with a cup of water and add to a cooking pot on medium heat. Stir in the honey, add the lemon verbena and infuse for 2 minutes before straining to separate the mixture from the herbs
Soak the gelatine in a bowl with cold water. In the meantime, chop up half of your strawberries
Step 4:
Add the gelatine sheets to the ginger mixture, and stir to dissolve them. Add the chopped strawberries, and give it a quick blend. Distribute between 6 cups. Put your cups in the refrigerator to let the jelly set.
Step 5:
Meanwhile, quarter your remaining strawberries, and add them to a bowl with your sugar, some chopped mint, and a bit of finely chopped rosemary. Mix well.
Step 6:
Put the hangop in the piping bag and evenly distribute between your cups, adding a layer on top of the jelly.
Step 7:
Finish the desert by topping up your cups with the macerated strawberries.Â
Garnish with some fresh mint tops, and serve.
The hangop, on it’s own, without sugar, and in an airtight container will store up to a week in the fridge.
Do not boil your sugar syrup for too long. Infusing cold is even better!
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