SALZBURGER NOCKERL
Categories Mixer Berry Dairy Egg Fruit Dessert Bake Quick & Easy Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 (dessert) servings
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Pour cream into a 9-inch pie plate or shallow gratin dish and spoon lingonberry sauce into cream in dollops (it will be sparse).
- 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. Remove from hot water. 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. Sprinkle flour over meringue 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 meringue onto cream mixture and bake until golden brown and set, 13 to 15 minutes. If you prefer a less creamy soufflé, bake 5 minutes more. Dust lightly with confectioners sugar and cool 5 minutes before serving.
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Desalegn Debebe
[email protected]I'll definitely be making this again.
Cindy L
[email protected]Delicious!
Husein Ngobi
[email protected]This was a fun recipe to make, and it was a big hit with my family.
Ebyarimpa Brutas Enock ug
[email protected]This was a bit challenging, but it was worth it! The soufflé was so light and airy, and the caramelized sugar crust was the perfect finishing touch.
Jessica Sinclair
[email protected]So delicious! The soufflé was light and fluffy, and the caramelized sugar crust was perfectly crisp. I will definitely be making this again.
Gilberto Barrientos
[email protected]This was my first time making a soufflé, and it turned out great! The instructions were easy to follow, and the soufflé rose beautifully in the oven. The flavor was amazing, with a delicate sweetness from the sugar crust.
Bona Tafa
[email protected]This was a fun recipe to make, and it was a big hit with my family. The soufflé was very impressive, and the caramelized sugar crust was delicious. I would definitely recommend this recipe.
ANGRY MAN
[email protected]This was a bit more challenging than I expected, but it was worth it! The soufflé was so light and airy, and the caramelized sugar crust was the perfect finishing touch. I'm definitely going to make this again.
Ntokozo Maneli
[email protected]I've made this recipe several times, and it always turns out perfect. The soufflé is always light and fluffy, and the caramelized sugar crust is always perfectly crisp. My guests always rave about it.
Arko Bala
[email protected]This was my first time making Salzburger Nockerl, and it turned out great! The instructions were easy to follow, and the soufflé rose beautifully in the oven. The flavor was amazing, with a delicate sweetness from the sugar crust.
Rex Tarek
[email protected]Absolutely delicious! The Salzburger Nockerl was a hit at our dinner party. The soufflé was light and fluffy, and the caramelized sugar crust was perfectly crisp. We will definitely be making this again.