Name: Salzburger Soufflé
Yield: 4 servings, approximately 250 calories and 8 grams of fat per serving
Cuisine: American
Ingredients: 1 teaspoon (6 g) grated lemon zest; 1 tablespoon (15 g) Vanilla Sugar; 2 tablespoons (30 g) unsalted butter; 2 tablespoons (30 ml) half-and-half; 4 ounces (115 g) powdered sugar, sifted, plus more for the presentation; 3½ tablespoons (20 g) bread flour; 6 egg whites (¾ cup/180 ml); 1 teaspoon (5 ml) vanilla extract; 3 egg yolks (¼ cup/60 ml)

Preparation info

4
servings, approximately 250 calories and 8 grams of fat per serving

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Anyone who has traveled in Austria and dined in Salzburg has certainly encountered this wonderful dessert specialty, in one form or another, under the name Salzburger Nockerl. Salzburger soufflé is basically a meringue, lightly baked and browned in the oven. It requires a delicate touch when folding in the egg yolks, and the dish must be presented immediately after baking, before the meringue begins to collapse. Like a hot soufflé, the nockerl (which means “little mountain” in