Red currants under a sweet souffle. Salzburger Nockerl, or the Salzburg Hills - a delicious dessert with fruit
Salzburger Nockelrl, or the Salzburg hills, is a sweet soufflé with fruit. It is usually prepared in a large platter with three heaped "tops". Jam is placed at the bottom of the dish, covered with three mounds of egg mass and baked. These peaks represent the three hills surrounding Salzburg. The dish is always served hot and the ready is sprinkled generously with powdered sugar.
I propose a minor change. We can prepare the dish in smaller molds, each with one top. In my case, the hills were supposed to be hills ;-)
Dessert in this form will be easier to serve, because everyone will get their own portion. Instead of jam or jam, I will use seasonal fruit, this time red currants.
This dessert was chosen by my niece Hania, who bravely picked currants and helped with the preparation.
- 300 g of red currant
- 50 g of sugar
- 5 g of butter to spread on the molds
- 5 egg whites
- 10 g of vanilla sugar
- 10 g of powdered sugar
- 2 yolks
- 30 g of potato or corn starch li
- powdered sugar for sprinkling
- Take the currants off the stalks and mix them with 50 g of sugar.
- Grease a few small baking molds (or one large) with butter and line with currants and sugar.
- Bake at 200 ° C for about 10-15 minutes, then remove from the oven.
- Beat egg whites together with a pinch of salt, vanilla sugar and powdered sugar until stiff.
- Then add the beaten yolks and mix literally two seconds.
- Finally, sprinkle the beaten eggs with starch through a sieve and gently mix them with a spoon until the ingredients are combined.
- Place the whipped foam over the fruit and bake it for about 10-15 minutes at 200 ° C.
- Serve the dessert hot, sprinkled with powdered sugar.