In my very first trip to Austria 1968, I became besotted with this wonderful dessert but at 21 with absolutely no culinary skill my attempts were pathetic and partially why I was so determined to master the soufflé. This is a fabulous vanilla soufflé shaped in the form of three mountains to represent the three mountains of Salzburg.
The reference point for this recipe originally came from The Cooking of Vienna’s Empire Time Life series published in 1978. Parts of this series are now dated and techniques have changed but this book remains a favourite with me.
transferred from galaxyguides.com 30 July 2021
20g very soft unsalted butter
2 x extra large or jumbo egg yolks
1 small lemon, finely grated rind + 5g fresh strained lemon juice
1 vanilla pod, split and scraped seeds only…pod is used for fruit sauce
15g plain flour
120g egg white at room temperature
50g caster sugar
icing sugar for dusting
hot fruit sauce — go to the recipe
Select an attractive serving dish (or if you’re brave an oven–proof plate) and butter it generously with the soft butter. Put the egg yolks, lemon rind and vanilla seeds into a bowl and whisk together then sift the flour over the top and whisk in.
pre heat oven to 180°C
Put the egg whites into a clean electric mixer bowl and whisk them on high. When the white start to foam add the 5g of lemon juice and whisk until you have firm but not dry whites. Add the sugar a little at a time until completely incorporated.
Using a Silicon spatula put a big dollop of the egg white into the egg yolk mixture and fold it in. When fully incorporated carefully fold in the remaining egg white.
Cook for 12 minutes until golden and slightly risen. This soufflé doesn’t rise as much as a conventional soufflé, immediately dust with icing sugar and serve.
so simple and so utterly
Best of all you’ll be bathed in undeserved praise. In Austria they are mostly served on gorgeous old decorated carving plates. However, as these plates have become so precious there are many modern options.
200g blueberries, divided into roughly two halves
100g caster sugar
the scraped vanilla pod from the Salzburger Knockerln
200g fresh or frozen raspberries
Put one half of the blueberries, caster sugar, water and vanilla pod into a small saucepan and stirring bring to the boil. When the sugar is completely dissolved turn off the heat and allow it to stand for 30 minutes before straining off the blueberries and vanilla pod. Put the blueberry and vanilla infusion into a small saucepan and reheat.
Stir through the blueberries cook for another minute, then stir through the raspberries. Heat only long enough to warm through and immediately turn the heat off. Serve with the Salzburger Knockerln in a warmed sauceboat.
Vanilla Anglaise is also a traditional accompaniment.
IN THE COMING WEEKS
A COMPLETE SOUFFLÉ
AND BELOW IS JUST THE START!