Salzburger Nockerln, what is that, you may ask. Well, it’s like a big souffle made up of little more than eggs, sugar and air. The price…., well, it all depends on where you get it but, it can get quite pricey.
The Salzburger Nockerln is considered the premier of Austrian Deserts.
According to history, this delicate souffle was first served in the 16th century and it became especially popular in Salzburg, thus the name Salzburger.
This is also another one of those Austrian specialties that tests the belt line. Oh My!
When in Austria it’s hard to get away from the pastries and sweets. Oh, well, you’re just visiting anyways, right? Here’s a treat that will set you back a few calories but, especially if in Salzburg it’s worth a bite or four but, don’t try to eat one by yourself, there’s normally enough there for 4 and many more.
If you want to give it a try and impress the neighbors, try this recipe, it’s typical and one forwarded by Maria Weismuller in her Austrian Specialties book.
1 1/2oz. butter
4 oz. (1/2 cup) cream
1/2 tsp vanilla extract
4 egg yolks
3 oz. sugar
2 table spoons white wine
1 1/2 oz. flour
a pinch of slat
8 egg whites
2 table spoons sifted powdered sugar
5 table spoons black currant jelly
4 oz. (1/2 cup) red wine
1 table spoon sugar mixed with
1/4 tsp vanilla extract
1. Pre-heat the oven to 400-425 F. Combine the butter, cream, vanilla extract and sugar in a pot and while beating the mixture with a wire whisk, bring it to a boil. Remove it from the heat. Beat the egg yolks and sugar till fluffy. Add white wine, the sifted flour and salt and continue till you have a consistent texture.
2. In a separate bowl, beat the egg whites till consitent (if necessary, add several drops of lemon juice). Pour into the egg yolk mixture.
3. Butter and dust a large rectangular straight sided baking pan with powdered sugar. Gently pour the batter to form 3 mounds (or one large one if you please). Place this in the oven immediately and bake for 12-16 min. until golden brown.
4. While the souffle is baking, prepare the cassis sauce by heating the currant jelly with red wine, honey and vanilla extract. Slowly bring to a boil and stir rapidly.
5. Spoon the souffle onto individual plates, dust the serving with powdered sugar and sprinkle it with the cassis sauce and serve.
Important Tip: It is very important to pre-heat the oven to ensure that this very delicate desert bakes quickly. Do not open the oven door while the Nockerln is baking, or it might collapse:-(
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