This Austrian-style soufflé (also known as Salzburger nockerl) is baked free-form in a large pie dish—so there’s no special soufflé dish or ramekin required. It’s light and lemony and perfectly paired with a sweet sauce that’s made from cherry brandy (kirsch) and fresh strawberries. 4 servings
Sauce
1 1-pint container strawberries, hulled
3 tablespoons sugar
1 tablespoon kirsch (clear cherry brandy)
¼ teaspoon vanilla extract
Soufflé
3 large eggs, separated, room temperature
⅛ teaspoon cream of tartar
¼ cup sugar
1½ tablespoons unbleached all purpose flour
1 teaspoon finely grated lemon peel
1 teaspoon vanilla extractPowdered sugar
SAUCE: Puree half of berries with sugar, kirsch, and vanilla in processor. Pour into medium bowl. Slice remaining berries and mix into puree. Cover and let stand 25 minutes at room temperature.
DO AHEAD: Can be made 6 hours ahead. Refrigerate. Bring sauce to room temperature before serving.
SOUFFLÉ: Position rack in bottom third of oven and preheat to 350°F. Butter 10-inch-diameter glass pie dish. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually beat in sugar and continue beating until stiff but not dry. Beat egg yolks in another bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Blend in flour, lemon peel, and vanilla. Fold in 1 heaping spoonful whites to lighten. Gently fold in remaining whites.
Spoon soufflé mixture in 4 heaping mounds into prepared dish. Bake until top is golden brown, about 14 minutes. Sift powdered sugar over soufflé. Spoon sauce onto plates. Gently separate soufflé into 4 mounds. Place 1 mound atop sauce on each plate. Serve immediately.Technique Tip: The LookFor the best presentation, divide the unbaked soufflé mixture evenly into well-shaped mounds, spacing the mounds slightly apart in the pie dish. Don’t worry about making it look perfect, however. Salzburger nockerl is meant to represent the hills outside Salzburg, so it should look somewhat rustic.
fruit desserts
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Crisps typically have a streusel or crumb topping over a baked fruit filling. In this version, a generous measure of sliced almonds gives the topping some extra crunch. 10 to 12 servings
Topping
1½ cups unbleached all purpose flour
½ cup (packed) golden brown sugar
2 teaspoons ground cinnamon
¾ cup (1½ sticks) chilled salted butter, cut into ½-inch cubes
1 cup sliced almonds
Filling
¾ cup sugar
3 tablespoons unbleached all purpose flour
1 tablespoon finely grated lemon peel
1½ teaspoons ground cinnamon
¾ teaspoon ground nutmeg
8 small Granny Smith apples (about 4½ pounds), peeled, halved, cored, thinly sliced
1½ teaspoons vanilla extract
¾ teaspoon almond extract
TOPPING: Whisk flour, brown sugar, and cinnamon in medium bowl. Add butter and rub in with fingertips until mixture forms small, moist clumps. Mix in almonds; cover and chill until ready to use.
DO AHEAD: Can be made up to 3 days ahead. Keep chilled.
FILLING: Preheat oven to 350°F. Butter 13×9×2-inch glass baking dish. Whisk sugar, flour, lemon peel, cinnamon, and nutmeg in large bowl. Mix in apples, then vanilla and almond extracts.
Spoon apple filling into prepared baking dish. Sprinkle topping over. Bake until apples are tender and topping is golden and crisp, about 1 hour. Cool at least 10 minutes; serve warm.
The natural pectin from the apples and cranberries in this crisp serves to thicken the fruit juices in the filling—no flour or cornstarch required. Cool the crisp until it is lukewarm to give the juices a chance to thicken slightly before serving. 6 servings