Salzburger Nockerl
Serves: 6
Cecile Bahringer
1 January 1970
Based on User reviews:
45
Spice
44
Sweetness
46
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Heavy Cream5 large
Egg White3 tsp
Salt1 cup
Granulated Sugar1 tbsp
All-Purpose Flour3 large
Egg Yolk1 tsp
Pure Vanilla ExtractDirections:
1
Put oven rack in middle position and preheat oven to 400°F
2
Pour cream into a 9-inch pie plate or shallow gratin dish and spoon lingonberry sauce into cream in dollops (it will be sparse)
3
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
4
Remove from hot water
5
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
6
Sprinkle flour over meringue and fold in gently but thoroughly
7
Whisk together egg yolks and vanilla in a small bowl, then fold into whites gently but thoroughly
8
Spoon large dollops of meringue onto cream mixture and bake until golden brown and set, 13 to 15 minutes
9
If you prefer a less creamy soufflé, bake 5 minutes more
10
Dust lightly with confectioners sugar and cool 5 minutes before serving
11
Put oven rack in middle position and preheat oven to 400°F
12
Pour cream into a 9-inch pie plate or shallow gratin dish and spoon lingonberry sauce into cream in dollops (it will be sparse)
13
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
14
Remove from hot water
15
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
16
Sprinkle flour over meringue and fold in gently but thoroughly
17
Whisk together egg yolks and vanilla in a small bowl, then fold into whites gently but thoroughly
18
Spoon large dollops of meringue onto cream mixture and bake until golden brown and set, 13 to 15 minutes
19
If you prefer a less creamy soufflé, bake 5 minutes more
20
Dust lightly with confectioners sugar and cool 5 minutes before serving