Dessert

Salzburger Nockerl (sweet Salzburg soufflé)

Name: Salzburger Nockerl (sweet Salzburg soufflé)
Total time: 35 min
Yield: serves 4
Ingredients: 6 Egg; 80 g Sugar; 20 g Flour; 1 pod Vanilla pod; 20 g Butter; 100 ml Milk; for dusting Sucre glace

Preparation time: 35 min
Servings: serves 4

Ingredients

serves 4

Egg — to buy6
Sugar — to buy80 g
Flour — to buy20 g
Vanilla pod — to buy1 pod
Butter — to buy20 g
Milk — to buy100 ml
Sucre glace — to buyfor dusting

Preparation

Preheat the oven to 220°C and butter a gratin dish. Pour the milk into the bottom of the dish: it will form a creamy base under the nockerl.
Separate the whites from the yolks of 6 eggs. Whisk the yolks with half the sugar and the seeds from the vanilla pod until the mixture turns pale.
Whip the whites to stiff peaks, adding the remaining sugar little by little, until you get a glossy meringue that forms a beak.
Gently fold in the yolks then the sifted flour into the meringue, lifting the mixture with a spatula so as not to knock out the air.
Using two large spoons, form 3 to 4 big dumplings of batter and place them gently in the dish, on top of the milk.
Bake immediately for 8-10 minutes, without opening the oven door, until the nockerl are well puffed and golden on top.
Take out of the oven and serve at once, dusted with icing sugar: the soufflé sinks fast, this is a dessert that doesn't wait.