Salzburger Nockerl

SALZBURGER NOCKERL

4 Preparation Time :

Categories : Desserts

Amount Measure Ingredient -- Preparation Method -- -- --

4 ts Jelly, currant OR other

4 tb Cream, whipping

2 tb Butter, unsalted, cut in

4 pieces 9 lg Eggs, whites only

1/2 c Sugar

1/2 ts Vanilla

1/2 lg Lemon, juice of

4 lg Egg yolks

1/2 c Flour, all purpose,

450 F. Place

4 shallow 9-inch oval gratin dishes

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 - - - - - - - - - - - - - - - - - -