Salzburger Nockerln (Wolfgang Puck) |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
raspberry jam, heated, recipe follows |
7 ounces sugar |
2 tablespoons tapioca flour, sifted |
4 egg yolks |
2 tablespoons orange liqueur (recommended: grand marnier) |
1 tablespoon orange zest, finely minced |
1 tablespoon lemon zest, finely minced |
8 egg whites |
12 ounces fresh raspberries (about 2 baskets) |
1/4 cup sugar |
1/4 cup fresh orange juice |
2 tablespoons fresh lemon juice |
Directions:
1. Preheat the oven to 400 degrees F.
2. Pour the warm raspberry jam into a 7 by 11-inch baking dish. In a medium sized mixing bowl, whisk together 1 ounce of sugar, and tapioca flour. Add the egg yolks, Grand Marnier, orange zest and lemon zest. Whisk until light in color.
3. In an electric mixer, fitted with a wire whisk, beat together the egg whites and 1 ounce of sugar to soft peaks. Then, add the remaining 5 ounces of sugar in a slow, steady stream and continue to whip to stiff peaks.
4. Stir 1/3 of the meringue into the egg yolk mixture to blend. Fold in the remaining meringue and continue to gently mix until well blended.
5. Spoon into 3 equal mounds over the raspberry jam, shaping to resemble the 3 mountains of Salzburg. Bake for 12 to 15 minutes, until golden and risen like a souffle. Serve immediately with extra raspberry jam and Creme Anglaise.
6. Raspberry Jam:
7. In a small saute pan, combine 6 ounces of raspberries, sugar, orange juice and lemon juice. Bring to a boil and cook for about 3 minutes, whisking vigorously to break apart the raspberries. The mixture should resemble a loose jam. Remove from the heat and add the remaining 6 ounces of raspberries, stirring gently until well coated.
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