* Exported from Mastercook *

Salzburger NOCKERL

Recipe By:
Serving Size: 4 Preparation time: 0:00
Categories: Desserts

Amount Measure Ingredient - Preparation Method
-------- ------------ ------------------------------ --
4 TS jelly, currant or other
4 TB Cream, whipping
2 TB butter, unsalted, decrease
- 4 pieces
9 LG eggs, whites only
1 / 2 C Sugar
1 / 2 TS Vanilla
1 / 2 LG lemon, juice
LG 4 egg yolks
1 / 2 C flour, all purpose,
- Sifted

Heat oven to 450 F. Place 4 shallow 9-inch oval casserole dish
on baking sheet. In each put 1 teaspoon of jelly, 1 tablespoon
cream and 1 piece of butter.

In mixer, beat egg whites on medium-high speed until they
soft peaks form. Gradually add vanilla sugar and lemon juice and
continue beating until stiff and glossy.

Use a large rubber spatula to gently fold egg yolks and flour in
beaten whites. Using spatula, transfer to 3 large mounds in the
mixture for each of the baking dishes, shape and smooth them out. Bake
until puffed and golden (about 8 minutes.)

Serve immediately.

Source: New York Master Chefs, Bon Appetit Magazine
: By Richard Sax, Photographs Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andy Kisler, Vienna 79 Restaurant in New York