Austrian Food - Raspberry Souffle (Salzburger Nockerl)

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Austrian Dessert – Salzburger Nockerl

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Salzburg, Austria, is famous for three things:

1. It was the birth place of Mozart
2. The "Sound of Music" was filmed there.
3. It is the home of Salzburger Nockerl

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In the fourteenth century, Salzburg gained its independence from Bavaria and became the seat of the Archbishop of Salzburg. Three centuries later, the mistress of the reining archbishop is credited with inventing Salzburger Nockerl, a soufflé like dessert. Traditionally, this dessert has three peaks covered with powdered sugar which are said to represent the three snow covered hills which surround the city.

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As with any soufflé, it is necessary to separate the egg whites from the yolks and to beat the whites until they form stiff peaks. The egg whites are then carefully folded back into the mixture and the batter is baked and served immediately to prevent the soufflé from collapsing.

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I recall eating at a fine French restaurant in Washington DC many years ago and ordering a soufflé for dessert. There were six of us at the table and when the dessert arrived, there were six waiters to serve us. The soufflé was perfect.

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Difficulty:

Moderate

Preparation Time:

30 Minutes

Cooking Time:

12-15 Minutes at 400 F

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Ingredients:

8 Egg Whites

4 Egg Yolks

2 Tablespoons Tapioca Flour

7 Ounces of Sugar

2 Tablespoons Grand Marnier

1 Tablespoon of Orange Zest

½ Cup Raspberry Jam warmed in a saucepan with ¼ Cup of Orange Juice

Powdered Sugar to sprinkle over the three peaks

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Cooking Instructions:

1. Preheat the oven to 400 F.
2. Pour the warmed jam into a 7 x 11 inch baking dish.
3. In a large mixing bowl, whisk together the egg yolks, Grand Marnier, tapioca flour, orange zest and one tablespoon of the sugar.
4. In another bowl, whip the egg whites with one tablespoon of sugar until soft peaks form.
5. Then slowly add the remaining sugar while continuing to beat until stiff peaks are formed.
6. Stir 1/3 of the egg white meringue into the egg yolk mixture and the gently fold in the rest of it.
7. Spoon three equal mounds over the raspberry jam and bake 12 to 15 minutes until the peaks are golden brown.
8. Sprinkle the peaks with powdered sugar and serve at once.

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