Salzburg Dessert Souffle (dairy or pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients Butter or margarine and sugar for the pan 2 large egg yolks 1 teaspoon vanilla 1/2 teaspoon grated lemon zest 1 tablespoon flour 4 egg whites pinch of salt 2 tablespoon sugar confectioners’ sugar

Instructions

Preheat the oven to 400. Generously butter an oval baking dish or skillet attractive enough to serve from. Use a metal pan approximately 12 by 8 inches or a ceramic one measuring 10 by 8 inches. Both are common sizes for oval baking containers. In a medium size mixing bowl, break the egg yolks up with a fork and stir in the vanilla and lemon peel. Sprinkle the flour over the yolk mixture. In another bowl, using an electric mixer beat the egg whites with a pinch of salt until they cling to the beater. Add the sugar and beat until the whites form stiff, unwavering peaks. With a rubber spatula, stir an overflowing tablespoon of the whites into the yolk-flour mixture, then reverse the process and fold the yolk mixture into the rest of the egg whites, using an over-under cutting motion instead of a mixing motion. Don’t overfold. Using the rubber spatula, make 3 mounds of the mixture in the dish. Bake the souffle in the middle of the oven 10 to 12 minutes or until it is lightly brown on the outside but still soft on the inside. Sprinkle with confectioners’ sugar and serve immediately.

Serving Size

Notes

Call it by its Austrian name, Salzburger Nockerl. Make three mounds in the baking dish--they will puff into mountains. Dust heavily with confectioners' sugar before serving.

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