Salzburger Nockeln | Euromaxx
- 11 years ago
A Delicious Treat from Salzburg.
RECIPE Ingredients (for 2 persons)
90 g pasteurized or fresh egg whites: 90 g sugar. When using confectioner's egg whites (available from catering wholesalers): 70 g sugar 3 pasturized egg yolks 20 g flour vanilla sugar 1 pinch of powdered lemon rind 1 pinch of salt Mix some fluid cream and a tablespoon of sugar and place in a fireproof dish. Heat the ingredients to boiling in the oven or on the stove until it's lightly carmellized at the edges. Beat the egg whites. Take a pinch of salt, and add the sugar and grated lemon rind. Carefully fold in the egg yolk and powder. Shape the nockerln in the heat proof dish. Take powdered sugar in and sprinkle it on the three "mountains." Then bake the Salzburger nockerln at 250 degrees Celsius for five minutes. Serve immediately.
This recipe comes to us courtesy of Gernot Hicka, head chef of the Goldener Hirsch Restaurant.
Find out more: www.dw.de/english
RECIPE Ingredients (for 2 persons)
90 g pasteurized or fresh egg whites: 90 g sugar. When using confectioner's egg whites (available from catering wholesalers): 70 g sugar 3 pasturized egg yolks 20 g flour vanilla sugar 1 pinch of powdered lemon rind 1 pinch of salt Mix some fluid cream and a tablespoon of sugar and place in a fireproof dish. Heat the ingredients to boiling in the oven or on the stove until it's lightly carmellized at the edges. Beat the egg whites. Take a pinch of salt, and add the sugar and grated lemon rind. Carefully fold in the egg yolk and powder. Shape the nockerln in the heat proof dish. Take powdered sugar in and sprinkle it on the three "mountains." Then bake the Salzburger nockerln at 250 degrees Celsius for five minutes. Serve immediately.
This recipe comes to us courtesy of Gernot Hicka, head chef of the Goldener Hirsch Restaurant.
Find out more: www.dw.de/english