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Salzburg Souffle
(Salzburger Nockerl)
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| What You Need: |
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2 egg yolks
1 teaspoon vanilla extract
˝ teaspoon grated lemon peel
1 tablespoon flour
4 egg whites
Pinch of salt
2 tablespoons sugar
Confectioners' sugar
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| How To Cook: |
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1. Preheat the oven to 350°F. In a medium-sized mixing bowl, break the egg yolks up with a fork and stir in the vanilla and lemon peel.
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2. Sprinkle the flour over the yolk mixture. In another bowl, using a wire whisk or rotary or electric beater, beat the egg whites with a pinch of salt until they cling to the beater. Add the sugar and beat until the whites form stiff, unwavering peaks.
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3. With a rubber spatula, stir an overflowing tablespoon of the whites into the yolk-and-flour mixture, then reverse the process and fold the yolk mixture into the rest of the egg whites, using an over-under cutting motion instead of a mixing motion. Don't overfold.
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4. Generously butter an oval or oblong 8-by-10-by-2-inch baking dish attractive enough to serve from. Using the rubber spatula, make 3 mounds of the mixture in the dish.
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5. Bake the "Nockerl" in the middle of the oven 10 to 12 minutes, or until it is lightly brown on the outside but still soft on the inside. Sprinkle with confectioners' sugar and serve immediately.
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