Chef Nobert Gandler of ISCAHM Prepares a traditional Salzburger Nockerl in Reggie's Kitchen
The Salzburger Nockerl is a famous Austrian dessert, a souffle that is shaped to represent the snow capped mountains of Salzburg.
It may seem intimidating to some but Chef Gandler makes the recipe easy to follow and the end result, well worth the effort.
It is delicious!
Watch Chef Nobert Gandler’s demo below.
For the Sulzburger:
Egg yolks 5pcs
Egg whites 8pcs
Reined Sugar (sifted) 80g
All- purpose (sifted) 34g
Vanilla Extract 3g
Lemon Zest 1g
For greasing and dusting:
Oval oven proof dish
For the sauce and fruits:
Strawberry, cut to halves
Mise en Place:
Grease an oval dish and dust with sugar. Set aside:
Preheat oven to 182ºC ( 360ºF)
Set aside the sifted flour.
Grate lemon zest and cover with cling wrap.
With a mixing bowl fitted with wire whisk attachment, whip the egg whites to soft peaks form, and gradually add sugar whisking to medium-stiff peak.
Break egg yolks, mix vanilla extract, lemon zest, gently fold in one-third of the beaten egg whites using a large rounded plastic scraper to lighten it, followed by sifted flour, and then gently fold the remaining egg whites just to incorporate them.
This should be done as quickly as possible in order not to lose its volume.
Gently scoop batter using large rounded scraper to form three large mounds in a dish.
Bake in the oven for 10 to 15 minutes or until light brown.