10 August 2011

Guf Ice Cream Topping ... Denmark

Guf

While abroad this summer, my host parents took me around their hometown of Silkeborg, Denmark.  Following Danish tradition, we took a Sunday stroll where they showed me the historic homes, the art school, and the scenery along the waterfront. Upon finishing the tour they treated me to a couple scoops of ice cream at a local shop.

My host mom turned to me when the cashier asked something in Danish. She translated,

"Would you like some guf on top?"

"Guf?" I scrunched my face in confusion.

"Ahh, you have probably never had any. I think I've been told it is special to Denmark."

"I'll try some," I smiled and eagerly took the delicious looking concoction from the server.

Guf is a pink fluff that was added to the top of a cone. My host mom said she could eat it alone and forgo the actual ice cream.

Back home in the U.S. I have been fervently trying to recreate this delicious topping that has me believing ice cream is no longer good enough alone. Mine you will note is a little more melted then the original, but in my defense, Denmark is much cooler then the Midwest when I took these photos.

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The Shopping List:
  • 1/4 lb frozen strawberries
  • 1/8 cup sugar
  • 1/4 cup pasteurized egg whites
  • 1/4 cup powdered sugar
  • 2 tsp lemon juice
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The Method:

In a blender add in the strawberries and sugar and blend until smooth. Set aside for a moment.

Pull out a bowl and add in the egg whites and powdered sugar. Mix until it starts to form peaks. Pour in the strawberry mixture and lemon juice mixing thoroughly.

Put the Guf in the freezer for about a half hour to firm completely, and then serve.

I have to say this is pretty darn close to the real thing.

Oh Denmark, how I miss you. Photos below are from Denmark and the original "Guf".


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