Buttermilk Hangop with Caramel Sauce from Home Made by Yvette van Boven
A very old-fashioned Dutch recipe, and truly delicious. You will need more buttermilk than for yoghurt hangop, just because buttermilk is thinner and therefore more of it will drain away. Buttermil...
Ingredients
- 100 ml (approx. 3 fl oz/½ cup) water
- 200 ml (6 fl oz/¾ cup) thick cream
- 1 litre (4 cups) buttermilk
- 50 g (approx 2 oz/½ stick) butter
- 200 g (approx. 7 oz/1 cup) sugar
- 1 tbsp toasted almonds
- 4 crunchy biscuits (cookies): amaretti, gingersnaps
- 3 tbsp brown sugar
- 1 tsp cinnamon
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