Yes exactly – both are incredibly fluffy and ensure a genuine sense of delight
… the former amongst sports enthusiasts, the latter amongst gourmets.
And as today a again a hefty dump of the finest powder snow has fallen from the heavens, I’m inspired to spoil my loved ones with the dessert known to many as “Queen of the Soufflés”.
You’ll need the following ingredients:
- 125 ml milk or cream
- 40 g butter
- 20 g vanilla sugar
- A dollop of cranberry jelly
- 10 egg whites
- 60 g granulated sugar
- 6 egg yolks
- the zest of 1 lemon
- 30 g flour
- 20 g corn starch (Maizena)
- Icing sugar to sprinkle on top
- I start by putting my ovenproof porcelain dish (you can also use a casserole dish) with milk, butter, half of the vanilla sugar plus the cranberry jelly for approx. 3-5 minutes in the oven at approx. 220°C.
- Then I beat the egg whites together with the sugar with my mixer until stiff.
- I mix 6 of the 10 egg yolks with the remaining vanilla sugar.
- I gently stir this, together with the lemon zest and the flour mixed with corn starch, into the beaten egg whites.
- Then it gets serious. I try to form three pyramids, which I place in the porcelain dish and I’m pleased that it seems to have worked well this time.
- I then put the ‚Nockerl‘ in the oven for 8 to 10 minutes at approx. 220 °C. This Salzburg dessert speciality should remain somewhat creamy in the middle.
- Whilst my sweet creations are browning slowly in the oven, I remember that the three pyramids are supposed to symbolize the three local mountains around the City of Salzburg – the Mönchsberg, the Kapuzinerberg and the Gaisberg and I note that Salome Alt, the inventor of Salzburger Nockerl, successfully created a true homage to the mountain world around Salzburg.
- And suddenly I’m pulled out of my thoughts, as I now have to be quick. Dust the Nockerln with icing sugar and serve immediately as they can collapse when they cool down. For just a few minutes anyway they should look like the three Salzburg mountains after fresh powder snow has fallen.
Have fun cooking! Enjoy!
Photo credits: Elisabeth Hartl