Summer Dessert, Simple yet Elegant and Tasty.
Salzburger Nockerln with Fresh Raspberry Jam
Wolfgang Puck once said of this dessert:
“Salzburg is a wonderful town on the Bavarian border famous for its small hills, known in Austria as nockerln. This traditional Austrian dessert celebrates those hills with its gently rolling heaps of meringue that taste indulgently rich and utterly delicious. Whenever I eat it, I'm filled with happy memories of good time with loved ones. I hope the dessert insprires some wonderful memories for you, too.”
This is his recipe :
Fresh Raspberry Jam
12 ounces fresh raspberries ( about 2 baskets)
¼ cup sugar
¼ fresh orange juice
2 tablespoons fresh lemon juice
¾ cup plus 2 tablespoon sugar
2 tablespoon tapioca flour, sifted
4 egg yoks
2 tablespoons Grand Marnier (or other orange liqueur)
1 tablespoon grated orange zest
1 tablespoon grated lemon zest
8 egg whites
Confectioner's sugar, for garnish
Whipped cream for garnish
Fresh berries for garnish
In a small saute pan, combine half the berries with the sugar, orange juice, and lemon juice. Bring to a boil over medium-high heat and cook for about 3 minutes, whisking vigorously to break up the raspberries. The mixture should resemble a llose jam. Remove from heat and gently stir in the remaining raspberries until well coated. Set aside.
Preheat the oven to 400 F
To make the Nockerln: Pour about 2/3 of the warm raspberry jam into a 7 by 11 inch baking dish. In a medium mixing bowl, whisk together 2 tablespoons of sugar and the tapioca flour. Add the egg yolks, Grand marnier, and orange and lemon zest. Whisk until the mixture is well blended and light yellow in color.
In an electric mixer fitted with a wire whisk, or in a clean mixing bowl with an electric hand mixer, beat together the egg whites and 2 tablespoons of sugar at medium speed until they form soft peaks that droop when the beater is lifted out. While continuing to beat the whites, add the remaining sugar in a slow, steady stream. Keep beating until the whites form stiff peaks.
Stir a third of the beaten egg whites into the egg yolk mixture to blend. Then, gently fold in the remaining whites until well blended.
Spoon the egg mixture in hill-shaped mounds on top of the raspberry jam in the baking dish. Bake until the nockerln are well risen and golden, 12-15 minutes.
As soon as the nockerln are done, dust them with some confectioner's sugar by spooning the sugar into a small, fine-meshed sieve held over the baking dish, then tapping the sieve. Present the nockerln in their baking dish at the table , spooning them onto serving plates and garnish each serving with some of the remaining raspberry jam, whipped cream, and a few fresh berries.
Réalisé avec un soupçon d'amour.