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Cultural Concubine Blog

Neither here nor there…

Sweet!

I have many weaknesses. But this has to be one that never  goes away, how ever old I get.

Borstplaat… (the direct translation: Breastplate, doesn’t quite work)

This original Dutch treat originates from times when sugar was an expensive commodity that was only used in abundance on special occasions.
The upcoming feast of Sinterklaas is one such occasions. Apart from the extremely addictive texture and flavour, the general gesture is so sweet.
If you have been good the Saint will reward you by going through the enormous trouble of handing you his sweet and brittle heart.

So often the rush of the holidays results in disaster, breaking hearts all over the place. And lets be honest: you can’t give someone a broken heart, no?

borstplaat

Hard on the outside, but melting inside...

The recipe is simple:
Take:
12 tablespoons of (originally cane) sugar
4 tablespoons of cream (water and milk will work too, but why would you if you can use cream, really?)

Add both to a small pan and heat to boiling point. Leave to dilute and thicken while gently boiling for 4 minutes.
You can test the mixture by dropping a drop in cold water, if it becomes solid the mixture is done.
(you can add flavours like coffee, chocolate or vanilla, but I prefer the pure taste myself.)
Pour the mixture in the heart shape or on a marble slab to cool. Fancy animal shapes will also be fun and add in a piece of string to hang them in a tree.

Judging from the recipe it doesn’t sound too extravagant, but I dare you…
There is nothing like the melting sweetness of the heart on your tongue.

A song I can’t get out of my head regarding the sharing of broken hearts:

But once you receive a hart, how can you just start to cut into it?
Sink in your teeth, nibble?

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