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Tags: Desserts & Pies
4 egg whites
400 ml red currant or rasberry thick juice
125 grams sugar
Beat the egg whites with the sugar till stiff. Slowly add the juice while still beating the conconction. Then divide the Bluff into six dessert bowls, stick in a biscuit and serve at once.
The name of the dessert is quite obvious: a lot made from little. The appearance of a rich dish is said to be ‘typical’ for the people in the city of The Hague in earlier centuries, where pretense of affluence or social status often outweighed a family's real means or income. In this same vein came about the popular expression ‘houten ham’ (wooden ham), a prop used for the dinner table, while the family - again? - had a meatless meal. The need for such appearances (bluffs) also was influenced by the fact that the Dutch kept their curtains open in the evenings allowing passers-by to look in, a custom still the norm in the Netherlands.