Title: Salzburger Nockerl
Categories: Dessert Newyork
Yield: 4 Servings

4	ts	Jelly, currant OR other
4	tb	Cream, whipping
2	tb	Butter, unsalted, cut in - 4 pieces
9	lg	Eggs, whites only
1/2	c	Sugar
1/2	ts	Vanilla
1/2	lg	Lemon, juice of
4	lg	Egg yolks
1/2	c	Flour, all purpose, - sifted

: Preheat oven to 450 F. Place 4 shallow 9-inch oval gratin dishes on a baking sheet. In each, put 1 teaspoon of jelly, 1 tablespoon of cream and 1 piece of butter.

: In a mixer, beat the egg whites on medium-high speed until they form soft peaks. Gradually add vanilla sugar and lemon juice and continue to beat until stiff and shiny.

: Use a large rubber spatula to gently fold egg yolks and flour into the beaten whites. Use a spatula to transfer 3 large mounds of the mixture to each of the baking dishes; shape and smooth them. Bake until puffed and golden (about 8 minutes.)

: Serve immediately.

: Source: New York's Master Chefs, Bon Appetit Magazine : : Written by Richard Sax, Photographs by Nancy McFarland : : The Knapp Press, Los Angeles, 1985

: Chef: Andy Kisler, Vienna 79 Restaurant, New York

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