Salzburger Nockerl

Ingredients:

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