Recipe courtesy of Wolfgang Puck
Salzburger Nockerln
Getting reviews...
- Total: 50 min
- Prep: 35 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 405
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 6 g
- Sugar
- 71 g
- Protein
- 9 g
- Cholesterol
- 146 mg
- Sodium
- 97 mg
- Total: 50 min
- Prep: 35 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 405
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 6 g
- Sugar
- 71 g
- Protein
- 9 g
- Cholesterol
- 146 mg
- Sodium
- 97 mg
Ingredients
Raspberry Jam:
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:
- 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.
