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BACON EGG AND CHEESE BREAKFAST MUFFINS

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SALZBURGER NOCKERL

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 SALZBURGER NOCKERL



150ml milk
½ vanilla pod
freshly squeezed lemon juice
7 egg whites, cooled
pinch of salt
80g sugar
4 egg yolks
rind from 1 lemon
10g grated vanilla sugar
2 tbs flour
1 tbs cornstarch (Maizena)
icing sugar for dusting
butter for greasing


1.Heat the milk with the cut-open vanilla pod and lemon juice. Remove from the stove and leave to sit. Remove the pod. Smear an oval-shaped, ovenproof form with butter and pour in enough vanilla milkto cover the bottom.

2.With a hand mixer, mix the cooled egg whites with a pinch of salt and a third of the sugar until very stiff. Slowly add the rest of the sugar and continue to beat until the mixture is thick and creamy.

3.Preheat the oven to 220°C. Add the egg yolks, lemon rind, vanilla sugar, flour, and cornstarch to the egg white mixture and fold three or four times with a whisk (the mass mustn’t become homogenous). Make 4 pyramid-shaped nockerl, placing them next to each other in the baking tray. Bake for 10-12 minutes until light, golden brown.

4.Dust with icing sugar and serve quickly so that the Nockerl don’t collapse enjoy.

Tips:

To add a fruity taste, bake on a bed of cranberries.
To make sure all the residual fat is removed from the bowl in which the eggs are whisked, simply rub the bowl with lemon juice.


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