Salzburger nockerl

4 servings

Ingredients

Quantity Ingredient
4 teaspoons Jelly, currant or other
4 tablespoons Cream, whipping
2 tablespoons Butter, unsalted, cut in 4 pieces
9 larges Eggs, whites only
½ cup Sugar
½ teaspoon Vanilla
½ large Lemon, juice of
4 Egg yolks
½ cup Flour, all purpose, sifted

Directions

Preheat oven to 450 F. Place 4 shallow 9-inch oval gratin dishes on a baking sheet. In each, put 1 teaspoon of jelly, 1 tablespoon of cream and 1 piece of butter.

In a mixer, beat the egg whites on medium-high speed until they form soft peaks. Gradually add vanilla sugar and lemon juice and continue to beat until stiff and shiny.

Use a large rubber spatula to gently fold egg yolks and flour into the beaten whites. Use a spatula to transfer 3 large mounds of the mixture to each of the baking dishes; shape and smooth them.

Bake until puffed and golden (about 8 minutes.) Serve immediately.

Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andy Kisler, Vienna 79 Restaurant, New York

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