Salzburger nockerl, or berries and clouds

Salzburger nockerl, or berries and clouds

By
From
Cut the Carbs!
Serves
4

There are only 150,000 people who live in Salzburg. Yet every year more than 300,000 Sound of Music devotees will make a pilgrimage to the city. Sure they might be interested in seeing Mozart’s birthplace. Others might want to dine at arguably the oldest restaurant in Europe (circa 803), drink at the Stiegl brewery and wander by a blue river on a clear day. But really, most have come to enjoy tea with jam and bread, crisp apple strudel and schnitzel with noodles. Once you’ve sung do-re-mi enough and clamoured out of your carb hole, if you haven’t gone into complete sugar shock (from the food and the film), there’s always the option of Salzburger Nockerl for dessert. This local speciality involves berries (traditionally raspberries, but in deference to the von Trapps’ berry-picking escapades I’ve opted for blueberries) topped with buoyant clouds of souffléed meringue. The meringues are classically formed into three peaks to resemble the hills bordering the city. It’s a dessert best served warm with some custard on the side. And afterwards, there’s no need for you to climb every mountain, but a hike up at least one small hill will help slake some of the indulgence.

Ingredients

Quantity Ingredient
450g blueberries
1/2 lemon, grated zest and juiced
50g icing sugar, plus extra for dusting
7 eggs, separated
A pinch salt
70g caster sugar
1 1/2 tablespoons cornflour
custard, to serve (optional)

Equipment

Quantity Ingredient
20cm square baking dish, greased

Method

  1. Preheat the oven to 180˚C.
  2. Put the berries, lemon zest and juice in the prepared baking dish and sprinkle with the icing sugar.
  3. If you have an electric whisk, now is the time to use it. Put the egg whites and salt in a very clean bowl and whisk until the eggs are foamy. Add 50 g of the caster sugar, a tablespoon at a time, and whisk well between each addition. Keep whisking until the whites have quadrupled in size and are stiff enough to hold their shape when you hold the bowl upside down (over your head, if you’re brave enough).
  4. Put the egg yolks and the remaining sugar in a separate bowl and whisk until the eggs are fluffy. Beat in the cornflour until incorporated. Finally, carefully fold the mixture into the beaten egg whites with a metal spoon, in 3 stages, trying to maintain as much air in the mixture as possible.
  5. Portion the mixture over the berries in 3 mounds to resemble the 3 mountains that surround Salzburg.
  6. Bake the pudding in the preheated oven for 30 minutes, or until a light crust has formed on the outside and the interior of the egg topping is no longer liquidy – a skewer inserted in the middle of the topping should come out clean. Turn the oven off and leave the pudding inside with the door closed for a further 15 minutes before removing it and serving it immediately. Dust with icing sugar and serve with a little custard, if you like.
Tags:
healthy
low carb
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