2000s Recipes + Menus
Salzburger Nockerl
Serves4 to 6 (dessert)
- Active Time:15 min
- Start to Finish:30 min
For this lighter-than-air Austrian soufflé, we've added tart lingonberry sauce, but any preserves or jam will work.
February 2007
- 1/4 cup heavy cream
- 1/4 cup bottled wild lingonberry sauce or any fruit preserves or jam
- 5 large egg whites
- 1/8 teaspoon salt
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- 3 teaspoon large egg yolks
- 1 teaspoon pure vanilla extract
- Confectioners sugar for dusting
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Put oven rack in middle position and preheat oven to 400°F.
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Pour cream into a 9-inch pie plate or shallow gratin dish and spoon lingonberry sauce into cream in dollops (it will be sparse).
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Put egg whites and salt in a bowl, then set bowl in a larger bowl of hot water and stir whites to warm to room temperature, 1 to 2 minutes. Remove from hot water. Beat whites with an electric mixer at high speed until they just form soft peaks, then beat in granulated sugar, 1 tablespoon at a time, beating until whites just form stiff, glossy peaks. Sprinkle flour over meringue and fold in gently but thoroughly. Whisk together egg yolks and vanilla in a small bowl, then fold into whites gently but thoroughly.
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Spoon large dollops of meringue onto cream mixture and bake until golden brown and set, 13 to 15 minutes. If you prefer a less creamy soufflé, bake 5 minutes more. Dust lightly with confectioners sugar and cool 5 minutes before serving.
- Keywords
- ruth cousineau,
- regional specialty,
- eggs,
- dessert,
- dairy
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