Salzburger Nockerln

Recipe courtesy Wolfgang Puck, 2000

Show: Wolfgang PuckEpisode: Billy Wilder Award

Rated: 5 stars out of 5Rate itRead users' reviews (1)

RECIPE
COMMENTS & REVIEWS(1)

Cook Time:
15 min
Level:
--
Yield:
4 servings

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Times:

Prep: 35 min
Inactive Prep: --
Cook: 15 min
Total:: 50 min

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Ingredients

Raspberry Jam, heated, recipe follows
7 ounces sugar
2 tablespoons tapioca flour, sifted
4 egg yolks
2 tablespoons orange liqueur (Recommended: Grand Marnier)
1 tablespoon orange zest, finely minced
1 tablespoon lemon zest, finely minced
8 egg whites

Directions

Preheat the oven to 400 degrees F.

Pour the warm raspberry jam into a 7 by 11-inch baking dish. In a medium sized mixing bowl, whisk together 1 ounce of sugar, and tapioca flour. Add the egg yolks, Grand Marnier, orange zest and lemon zest. Whisk until light in color.

In an electric mixer, fitted with a wire whisk, beat together the egg whites and 1 ounce of sugar to soft peaks. Then, add the remaining 5 ounces of sugar in a slow, steady stream and continue to whip to stiff peaks.

Stir 1/3 of the meringue into the egg yolk mixture to blend. Fold in the remaining meringue and continue to gently mix until well blended.

Spoon into 3 equal mounds over the raspberry jam, shaping to resemble the 3 mountains of Salzburg. Bake for 12 to 15 minutes, until golden and risen like a souffle. Serve immediately with extra raspberry jam and Creme Anglaise.

Raspberry Jam:

12 ounces fresh raspberries (about 2 baskets)
1/4 cup sugar
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice

In a small saute pan, combine 6 ounces of raspberries, sugar, orange juice and lemon juice. Bring to a boil and cook for about 3 minutes, whisking vigorously to break apart the raspberries. The mixture should resemble a loose jam. Remove from the heat and add the remaining 6 ounces of raspberries, stirring gently until well coated.

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Comments & Reviews

recipe Salzburger Nockerln
Debra Chico, CA 05-25-2008
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Beautifully different; an impressive looking delicious result that can be done in steps, not hard at all
Rated: 5 stars out of 5

Let's start with the end result. Guests last night at our bbq, (we had lamb kebab and saffron rice), got this served at the... end of the meal. Comments were on how and delicious it was, how unusual of a dessert; how wonderful it was to get such a delicious dessert that was light after such a full dinner. I like that I can make the raspberry "jam" and the creme anglaise well in advance and refrigerate these components until after dinner when I whip up the meringue, which only takes a few minutes. Chef Puck doesn't give a recipe for creme anglaise, but says to serve creme anglaise with the Salburger Nokerln. I used a recipe from the Food Network site by searching for Creme Anglaise. I used a recipe with a 5 star rating. You don't have to use heavy cream in the cream anglaise. I used half whipping cream and half milk and the vanilla pudding sauce (really that's all creme anglaise is), was wonderful and flavorful. The creme anglaise knocks the Salzburger Nockerln out of the park. Fluffy meringue, brilliant, fruity raspberries, and chilled vanilla pudding sauce, (AKA creme anglaise). And to any movie buffs, Wolfgang Puck is a good friend of Billy Wilder, the famous director. Chef Puck says that Salzburger Nockerln are Billy Wilder's favorite dessert. Mr. Wilder has an excellent palate. FYI, "The Apartment, (Fred McMurray, Shirley McClaine, Jack Lemon), "Some Like it Hot", (Jack Lemmon, Tony Curtis, Marilyn Monroe), "Double Indemnity", (Barbara Stanwick, Fred McMurray), "Lost Weekend", (Ray Miland, Jane Wyman), are just a few of Billy Wilder's films. He's without a doubt my favorite director of all time. One last bit of information from Chef Puck, Salzburger Nockerln are Austrian and supposed to look like the Salzburg Mountains in Austria.Read more