.JPG)
For this lighter-than-air Austrian soufflé, we've added tart lingonberry sauce, but any preserves or jam will work.
Ingredients
•1/4 cup heavy cream
•1/4 cup bottled wild lingonberry sauce or any fruit preserves or jam
•5 large egg whites
•3/4 teaspoon salt
•1/2 cup granulated sugar
•1 tablespoon all-purpose flour
•3 large egg yolks
•1 teaspoon pure vanilla extract
•Confectioners sugar for dusting
Preparation
Put oven rack in middle position and preheat oven to 400°F.
Pour cream into a 9-inch pie plate or shallow gratin dish and spoon lingonberry sauce into cream in dollops (it will be sparse).
Put egg whites and salt in a bowl, then set bowl in a larger bowl of hot water and stir whites to warm to room temperature, 1 to 2 minutes. Remove from hot water. Beat whites with an electric mixer at high speed until they just form soft peaks, then beat in granulated sugar, 1 tablespoon at a time, beating until whites just form stiff, glossy peaks. Sprinkle flour over meringue and fold in gently but thoroughly. Whisk together egg yolks and vanilla in a small bowl, then fold into whites gently but thoroughly.
Spoon large dollops of meringue onto cream mixture and bake until golden brown and set, 13 to 15 minutes. If you prefer a less creamy soufflé, bake 5 minutes more. Dust lightly with confectioners sugar and cool 5 minutes before serving.
This recipe is from Epicurious.com. They make it as a pie. As you can see from the picture, my dessert was an individual portion. Either way, you're going to love it.
Friday, August 30, 2013
The Best Dessert Ever: Salzburger Nocherl
I know all you chocoholics will disagree with me, but Salzburger Nocherl is the best dessert I have ever had. On my recent Baltic Cruise our waiter, Samrat, decided to order this special treat for our dessert at dinner one night. There were ooohs and ahs all around, as we devoured the soft, warm meringue with lingonberry whipped cream on the side. It was so good, we reordered it for our last night together, as most of us probably won't have it again anytime soon. I don't think I'll make it, although it is easy enough to do. It is just lots of whipping cream, sugar, and egg whites. It is a spectacular looking dessert if you really want to impress your family and friends. I'm giving you the recipe here. I have not made it, but it's not hard, and it's certainly worth it. Let me know if you make it and how you like it..JPG)
For this lighter-than-air Austrian soufflé, we've added tart lingonberry sauce, but any preserves or jam will work.
Ingredients
•1/4 cup heavy cream
•1/4 cup bottled wild lingonberry sauce or any fruit preserves or jam
•5 large egg whites
•3/4 teaspoon salt
•1/2 cup granulated sugar
•1 tablespoon all-purpose flour
•3 large egg yolks
•1 teaspoon pure vanilla extract
•Confectioners sugar for dusting
Preparation
Put oven rack in middle position and preheat oven to 400°F.
Pour cream into a 9-inch pie plate or shallow gratin dish and spoon lingonberry sauce into cream in dollops (it will be sparse).
Put egg whites and salt in a bowl, then set bowl in a larger bowl of hot water and stir whites to warm to room temperature, 1 to 2 minutes. Remove from hot water. Beat whites with an electric mixer at high speed until they just form soft peaks, then beat in granulated sugar, 1 tablespoon at a time, beating until whites just form stiff, glossy peaks. Sprinkle flour over meringue and fold in gently but thoroughly. Whisk together egg yolks and vanilla in a small bowl, then fold into whites gently but thoroughly.
Spoon large dollops of meringue onto cream mixture and bake until golden brown and set, 13 to 15 minutes. If you prefer a less creamy soufflé, bake 5 minutes more. Dust lightly with confectioners sugar and cool 5 minutes before serving.
This recipe is from Epicurious.com. They make it as a pie. As you can see from the picture, my dessert was an individual portion. Either way, you're going to love it.
For this lighter-than-air Austrian soufflé, we've added tart lingonberry sauce, but any preserves or jam will work.
Ingredients
•1/4 cup heavy cream
•1/4 cup bottled wild lingonberry sauce or any fruit preserves or jam
•5 large egg whites
•3/4 teaspoon salt
•1/2 cup granulated sugar
•1 tablespoon all-purpose flour
•3 large egg yolks
•1 teaspoon pure vanilla extract
•Confectioners sugar for dusting
Preparation
Put oven rack in middle position and preheat oven to 400°F.
Pour cream into a 9-inch pie plate or shallow gratin dish and spoon lingonberry sauce into cream in dollops (it will be sparse).
Put egg whites and salt in a bowl, then set bowl in a larger bowl of hot water and stir whites to warm to room temperature, 1 to 2 minutes. Remove from hot water. Beat whites with an electric mixer at high speed until they just form soft peaks, then beat in granulated sugar, 1 tablespoon at a time, beating until whites just form stiff, glossy peaks. Sprinkle flour over meringue and fold in gently but thoroughly. Whisk together egg yolks and vanilla in a small bowl, then fold into whites gently but thoroughly.
Spoon large dollops of meringue onto cream mixture and bake until golden brown and set, 13 to 15 minutes. If you prefer a less creamy soufflé, bake 5 minutes more. Dust lightly with confectioners sugar and cool 5 minutes before serving.
This recipe is from Epicurious.com. They make it as a pie. As you can see from the picture, my dessert was an individual portion. Either way, you're going to love it.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment