"Guf" Danish Ice Cream Topping


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


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 close to the real thing.


My host parents took me around their hometown of Silkeborg, Denmark 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 was handed a delicious looking concoction.

Guf it appeared was 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 was much cooler then the Midwest when I took these photos.


4 servings


Thursday, August 11, 2011 - 11:15am


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