Salzburger
Nockerl
with Raspberry Sauce
A
chef at the Archbishop's palace in Salzburg, Austria invented this dish in the
eighteenth century. It is best baked in a deep oval baking dish.
Raspberry Sauce
1
cup frozen whole raspberries
¼ cup vanilla syrup
¼ cup granulated sugar
¼ teaspoon unflavored gelatin
1 cup frozen whole raspberries
Soufflé
6 large egg whites
½ teaspoon lemon zest
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
¼ cup granulated sugar
4 large egg yolks
1 tablespoon all-purpose flour
Pinch salt
1. Preheat the oven to 375°.
2. Sauce:
In a blender, process the first cup of raspberries and
vanilla syrup.
Pour into a 1-quart saucepan, then stir in
sugar and gelatin.
Heat the sauce for about 10 minutes
or until glossy.
Remove from heat.
3. Add frozen raspberries and stir
to coat.
4. Soufflé:
In a large bowl, use a mixer to beat egg whites,
lemon zest, lemon
juice and vanilla until soft peaks form.
5. Gradually add sugar, then yolks.
Fold in flour and salt.
6. Butter and flour a 3-quart
casserole. Scoop the fluffy mixture
into the casserole
dish in three heaps.
7. Bake uncovered in preheated 375°
oven for 10 minutes.
When cooled, scoop
into individual serving dishes. Serve
with raspberry
sauce and confectioners' sugar.
Makes 6 servings