Sufflé of Salzburg (Salzburger Nockeri)

Name: Sufflé of Salzburg
Yield: 10
Ingredients: 3 1/2 tablespoons butter; 1/2 cup heavy cream or canned whipped cream with serum; 2 tablespoons vanilla extract; 4 eggs; 4 tablespoons all-purpose flour; 2 tablespoons vanilla extract; 2 tablespoons water; 8 egg whites; 1/3 cup cornstarch; Confectioner's sugar to dust; Raspberry puree or accompaniment

1
3 1/2 tablespoons butter
2
1/2 cup heavy cream or canned whipped cream with serum
3
2 tablespoons vanilla extract
4
4 eggs
5
4 tablespoons all-purpose flour
6
2 tablespoons vanilla extract
7
2 tablespoons water
8
8 egg whites
9
1/3 cup cornstarch
10
Confectioner's sugar to dust
11
Raspberry puree or accompaniment

Ingredients

1
3 1/2 tablespoons butter
2
1/2 cup heavy cream or canned whipped cream with serum
3
2 tablespoons vanilla extract
4
4 eggs
5
4 tablespoons all-purpose flour
6
2 tablespoons vanilla extract
7
2 tablespoons water
8
8 egg whites
9
1/3 cup cornstarch
10
Confectioner's sugar to dust
11
Raspberry puree or accompaniment

Directions

1
In a saucepan, melt the butter, cream, and vanilla extract over low heat
2
Let it simmer for a few minutes
3
Pour into an oval baking dish measuring 33 x 22 cm
4
Mix well the eggs, flour, water, and vanilla extract
5
Beat the egg whites until they become frothy
6
Add the cornstarch gradually, beating well, until stiff peaks form
7
Mix gently with the eggs, using a spatula, to obtain firm and shiny meringues
8
Shape 3 large soufflés side by side in the dish filled with the batter
9
Bake in a preheated oven at 220°C for about 10 minutes
10
Dust with confectioner's sugar and serve immediately, accompanied by a raspberry puree or accompaniment
11
Let it rest for 10 minutes.