Wednesday, 25 May 2016

Salzburger Nockerln

This is an Austrian classic, that is not so often seen nowadays. It is similar to a soufflé. A dessert that has to eaten the moment it comes out of the oven.
Salzburger Nockerln with Strawberry Couli

recipe for 2:

1 tbsp butter
2 egg whites (M)
a pinch of salt
50 g sugar
the seeds of a vanilla pod
2 egg yolks
15 g flour
250 g strawberries
1 tbsp lemon juice
2 tbsp sugar
some icing sugar

You need a 20 cm oven proof dish.

Make a strawberry couli, mash the strawberries with 2 tbsp sugar and the lemon juice  and pour it through a fine sieve to get the lumps out.
egg yolks, flour and vanilla

before it gets into the oven

Take a clean and fat free bowl, clean it with some lemon juice, and get the egg whites with a bit of salt to stiff peaks. add the sugar until glossy.
Mix the egg yolks with the vanilla seeds and the flour and lightly fold it into the egg white without destroying it.

Heat up the oven 200 C and place a tbsp of butter into the dish and place it into the hot oven to get a bit brown.
Spoon the mixture in two heaps into the hot baking dish and get it back into the oven.
Bake for 12 minutes and finish immediatly with some icing sugar.
Serve directly with the strawberry couli, don`t wait, it will fall down.

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