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