Salzburger Nockerl

Submitted by Dieter Hissin, Executive Assistant Manager/Director of Food & Beverage, The Balboa Bay Club & Resort, Newport Beach, Calif.

by C&RB Staff (editor@clubandresortbusiness.com)
October 2007
 

(Note: Small berries may accompany this dessert)
Yield:  4 to 6 servings

Amt Ingredient
1/4 cup heavy cream
1/4 cup bottled wild lingonberry sauce or any fruit preserves or jam
5 large egg whites
3/4 tsp. salt
1/2 cup granulated sugar
1 tbsp. all-purpose flour
3 large egg yolks
1 tsp. vanilla extract
(for dusting) confectioner’s sugar

Procedure: 
• Put oven rack in middle position and preheat oven to 400 degrees F.
• Pour heavy cream into a 9-inch pie plate or shallow gratin dish. Spoon lingonberry sauce, fruit preserves or jam onto cream in dollops (the amount will seem sparse).
• Put egg whites and salt in a bowl, then set that bowl in a larger bowl of hot water and stir whites to warm to room temperature (about 1 to 2 minutes). 
• Remove bowl from hot water. Beat whites with an electric mixer at high speed until they just form soft peaks; then beat in granulated sugar, one tablespoon at a time, beating until whites just form stiff, glossy peaks. Sprinkle flour over the meringue and fold gently but thoroughly. 
• Whisk together egg yolks and vanilla in small bowl, then fold into whites gently but thoroughly.
• Spoon large dollops of meringue into 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 confectioner’s sugar and cool 5 minutes before serving. Serve with berries, if desired.
• Once the dessert is cooled to serving temperature, serve at once or it will collapse.