Three guys buy an old camper van, convert it into a pop-up restaurant, quit their jobs as chefs and set off on a culinary expedition through the Netherlands, France and Spain, to cook food where it’s rooted. When we read about Sjaak, Jeroen and Olivier’s culinary expedition and their ‘Gastrovan’, we were sold. Talk about guts – and fun! Sjaak: ‘I made this recipe when I cooked for a Dutch group of skiers in the mountains. If somebody had brought stroopwafels from home, I’d use them to make a parfait’. Duly noted.
For 10 people
6 egg yolks
1 organic orange (scrubbed clean)
500 ml unsweetened cream
Cover a cake tin (1.5 l capacity) with clingfilm. Beat the egg yolks with the sugar until the mixture is creamy and light-yellow. Wash the orange and grate the zest of one half of it. Add the grated orange zest to the egg mixture. Cut or chop the stroopwafels into thin pieces. Put a handful of stroopwafel pieces aside for the garnishing. Whip the cream until stiff and then fold through the egg mixture. Mix the stroopwafel pieces carefully through. Pour the mixture into the cake tin (round or square) and put in the freezer for at least 3 hours. Slice and serve with some of the remaining stroopwafel pieces and stroopwafel syrup as garnish.