Mountain of Salzburg aka Salzburg Nockerl

 

This dessert is the most famous and legendary dessert from Austria. Two things that strikes me about this dessert is it’s is delightful in the eating while very elegant in its presentation. It’s from the early tv series “ great chefs of New York” and had I known I was going to write a book I certainly would have remembered his name. It’s said this dessert is as sweet as love and as tender as a kiss.

1 Tbs per dish of heavy cream

1 level teaspoon per dish seedless raspberry preserves

1 tbl per dish of sweet butter

6 large eggs whites only

Small Pinch of salt

1/4 cup fine granulated sugar

1/4 cup sifted AP flour

3 large beaten egg yolks

1 1/2 tsp pure vanilla extract

Garnish

Powdered sugar for dusting

A sprig of mint per dish

For elegance, a paper doilies

Place oven rack in the middle rung, preheat to 425F.

Place a patty of butter, 1 tablespoon cream, 1 tablespoon of preserves in each dish.

Allow eggs to warm to room temp. Beat egg yolks and vanilla til pale yellow. Wash mixture with hot water and dry thoroughly. Beat the egg white with a pinch of salt at high speed to soft peaks, add sugar and beat on medium.

Remove whites from mixer, shift in flour. Fold gently with a spatula with egg yolk until eggs are just mixed. Cut a clean Manila folder to a four by six reactangle. Scope three equal wedges of meringue in each dish. Bake each dish 1 inch apart until golden brown 10-12 minutes. Garnish each disk with a dusting of powder sugar (the snow), and a sprig of mint.

I recommend oven safe oval gratin dishes.