Salzburger Nockerl

from Gourmet, February 2007

via Sisi Damner

serves 4 to 6 as dessert

1/4 cup heavy cream

1/2 cup lingonberry sauce or preserves 5large egg whites 1/8 teaspon salt

1/2 cup granulated sugar 1 tablespoon all-purpose flour

3 large egg yolks

1 teaspoon vanilla extract

confectioners sugar for dusting

Put a rack in the middle position of the oven and preheat to 400 degrees.

Pour cream into a 9-inch pie plate or shallow gratin dish and spoon lingonberry
sauce into cream in dollops.


Put egg whites and salt in a bowl; then set bowl in a larger bowl of hot water and stir whites to room temperature, 1 or 2 minutes. Remove bowl from hot water and beat whites with an electric mixer 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 the egg whites and fold in gently but thoroughly. Whisk together egg yolks and vanilla in a small bowl, then fold into whites gently but thoroughly.


Spoon large dollops of egg mixture onto cream mixture and bake until golden brown and set, 13 to 15 minutes. If you prefer a less creamy souffle, bake 5 minutes more. Dust lightly with confectioners sugar and cool 5 minutes before serving.

For this lighter than air Austrian souffle, the lingonberry sauce can be replaced by any fruit preserves or jam.