Frank's Recipes! Salzburger Nockerl (the classic Austrian dessert souffle)

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Salzburger Nockerl (the classic Austrian dessert souffle)

Serves 8

8 tsp. currant or other jelly
8 tablespoon whipping cream
4 tablespoon (half a stick) unsalted butter, cut into 8 pieces
18 large egg whites
1 cup sugar
1 tsp. vanilla
Juice of one large lemon
8 egg yolks, lightly beaten
1 cup sifted all-purpose flour

Preheat oven to 450F. Place eight shallow 9" oval gratin dishes (or whatever else you have that's similar) on two baking sheets. In each one place one teaspoon of jelly, one tablespoon of cream, and one piece of butter.

In mixer beat egg whites on medium-high until they form soft peaks. Gradually add the sugar, the vanilla, and the lemon juice. Continue to beat until stiff and shiny.

Use a large rubber spatula to gently fold egg yolks and flour into the beaten egg whites. (You might try combining the yolks and flour first. Recipe doesn't mention this.) Use the spatula to transfer three large mounds of mixture to each baking dish. Shape and smooth them. Bake for about eight minutes until puffed and golden. Serve immediately.