Recipes on a Budget

"Affordable Recipes for All"

Salzburger Nockerl With Raspberry Sauce

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1/2 cup (packed) almond paste (about 5-oz)
1/2 cup whole milk
1 Tbsp all-purpose flour
3 ea large eggs, room temperature, separated
3/4 tsp vanilla extract
1/8 tsp fine salt
1 cup fresh or thawed frozen raspberries
1/4 cup raspberry preserves
2 Tbsp powdered sugar, plus more for dusting
1/4 cup sliced almonds


Preheat oven to 400 degrees Fahrenheit.  Blend first 3 ingredients and egg yolks in a processor until smooth.  Transfer mixture to a small heavy saucepan and stir over medium heat until custard thickens slightly, about 5 minutes (do not boil).  Pour into a medium bowl; stir in vanilla and salt.  Let soufflé base cool to barely lukewarm, about 20 minutes.

Mix berries and preserves in bottom of a 9” glass pie plate.  Using an electric mixer, beat egg whites in a large bowl until soft peaks form.  Gradually beat in 2 tablespoons powdered sugar; beat until stiff but not dry.  Fold whites into soufflé base.  Spoon soufflé atop berry mixture, mounding slightly in center; sprinkle with almonds.  Bake until soufflé is deep brown, 16-18 minutes.  Dust with powdered sugar and serve.

(4 servings)


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08/18/2011 - Posted by | Dessert

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