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Vanille Hangop

This old fashioned Dutch vanilla hangop, or curd, has been given a modern twist with rhubarb, pomegranate, a lemon and pomegranate vinaigrette, and crumble. Hangop is a rich, creamy dessert made from whey left to drain (hence the name). Mouthwatering and you’ll be licking your fingers!

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  • 4 persons
  • 30 min. + 10 min.
  • Dessert
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Recipes from Oil & Vinegar

Nice to know

Curd, or Hangop as it’s known in the Netherlands, is an age-old basic dessert. It’s very easy to make and you just let time do its work. Take a colander and place it in a bowl to catch any liquid. Take a damp cheesecloth and then squeeze it out and place it in the colander. Then pour all the full yoghurt onto it. Cover it and let it stand in a refrigerator for at least 12 hours. The yoghurt will be very thick after about 8 hours, but the longer you leave it, the thicker and more delicious it gets.

This recipe has been especially created for Oil & Vinegar by Pieter Bosters, head chef of the Michelin star restaurant ‘Mijn Keuken’ in the village of Wouw, between Roosendaal and Bergen op Zoom in the Netherlands. The kitchen can best be described as country house style, classical with a modern twist. This historic building, which was formerly the town hall, is located in the center of the village, close to the large Lambertus church. In the summer, you can enjoy a lunch or dinner on the beautiful terrace and imagine yourself in southern France.

Old fashioned class!

  • Ingredients

    Curd
    • 1 L full fat yoghurt • 100ml whipped cream • seeds of 1 Vanilla Beans Bourbon Madagascar (vanilla pod) • 1 tbsp Cape Lemon & Pomegranate Splash • icing sugar according to taste • 200 g tender rhubarb, diced • grenadine • 2 pomegranates

    Crumble
    • 100 g flour • 100 g butter • 100 g icing sugar (extra for sprinkling) • 100 g ground almonds

  • Getting started

    Prepare the curd
    Allow the yoghurt to drain in a cheesecloth for 1 day in advance. Stir the whipped cream, vanilla, Cape Lemon & Pomegranate Splash into the yoghurt and add icing sugar according to taste. Cook the diced rhubarb in water with a dash of grenadine for 10 min. al dente. Cut the pomegranates in half and remove the seeds.

    Step 2

    Prepare the crumble
    Mix all the ingredients by hand until they make a smooth dough and then cover with plastic film and let it rest for 2 hrs in a refrigerator. Then crumble the dough into coarse pieces and cook them on a baking tray in a preheated oven at 160°C for 8 minutes. When the crumble has cooled, sprinkle with sugar.

    Step 3

    Presentation
    Mix the diced rhubarb and the pomegranate seeds through the curd. Divide this between 4 nice dishes and sprinkle with the crumble.

    Serving tip
    Serve with a scoop of vanilla ice cream.

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