Salzburger Nockerl Recipe
Fluffy vanilla soufflé with blueberry compote & vanilla bean ice cream
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Ingredients
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For the Soufflé
For the Blueberry Compote
For Serving
Method
Prepare the Soufflé
- 1
Beat Egg Whites
Preheat the oven to 400°F (200°C). In a clean bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
- 2
Fold Ingredients
Gently fold in the vanilla extract, flour, and a pinch of salt into the egg whites until just combined. Be careful not to deflate the mixture.
- 3
Shape and Bake
Spoon the soufflé mixture onto a buttered and sugared baking dish or individual ramekins, shaping it into a mountain peak. Bake in the preheated oven for 15-20 minutes until golden brown on top.
Prepare the Blueberry Compote
- 4
Cook Blueberries
In a saucepan over medium heat, combine the blueberries, sugar, lemon juice, cornstarch, and water. Cook until the blueberries have burst and the mixture has thickened, about 5-7 minutes.
Serve
- 5
Plating
Once the soufflé is baked, remove it from the oven and let it cool for a minute. Serve warm with a generous drizzle of blueberry compote and a scoop of vanilla bean ice cream on the side.
