Salzburger Nockerl: Süß wie die Liebe und zart wie ein Kuss

Fred Raymond, in 1938, composed an operetta called Season in Salzburg (Salzburger Nockerl) which he described as being “sweet as love and tender as a kiss”. This sweet dumpling soufflé, with its light citrus flavor and airy texture, is a tribute to Spring… and, of course, to love.

1/4 vanilla pod, split lengthways
90 grams fine sugar
5 large eggs, room temperature, separated
finely grated zest of 1 lemon
finely grated zest of 1 orange
1 heaped tbsp plain flour
2 tbsp butter
1/4 cup heavy whipping cream
2 tbsp confectioner’s sugar (to dust)

Preheat your oven to 400 degrees. Scrape the seeds from the vanilla pod into the bowl of fine sugar and mix well with a fork. Beat the egg whites on high speed until soft peaks form. Gradually beat the sugar into the egg mix until stiff.

Lightly beat the egg yolks. Fold into the egg white mixture with a metal spoon. Fold in the lemon and orange zests. Dust with the flour and continue to fold, keeping as much air in the mix as possible.

Melt the butter in the bottom of a shallow 9″ gratin dish. Stir the cream into the melted butter. Lastly, spoon the egg mix on top and bake for 10 – 15 minutes. I didn’t have a proper dish large enough so I made two.