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Salzburger Knockerln
serves 4

My very first trip to Austria I became besotted with this wonderful dessert but at 21 with absolutely no culinary skill my attempts were pathetic and partially why I was so determined to master the soufflé. This is a fabulous vanilla soufflé shaped in the form of three mountains to represent the three mountains of Salzburg.

The reference point for this recipe originally came from The Cooking of Vienna’s Empire Time Life series 1978. Parts of this series are now dated and techniques have changed but this book remains a favourite with me.

20g very soft unsalted butter
2 x extra large or jumbo egg yolks
1 small lemon, finely grated rind + 5g fresh strained lemon juice
1 vanilla pod, split and scraped seeds only
15g plain flour
120g egg white at room temperature
50g caster sugar

icing sugar for dusting
hot fruit sauce — recipe follows

Select an attractive serving dish (or if you’re brave an oven–proof plate) and butter it generously with the soft butter. Put the egg yolks, lemon rind and vanilla seeds into a bowl and whisk together then sift the flour over the top and whisk in.

pre heat oven to 180°C
Put the egg whites into a clean electric mixer bowl and whisk them on high. When the white start to foam add the 5g of lemon juice and whisk until you have firm but not dry whites. Add the sugar a little at a time until completely incorporated.

Using a Silicon spatula but a bog dollop of the egg white into the egg yolk mixture and fold it in. When fully incorporated carefully fold in the remaining egg white.

Cook for 12 minutes until golden and slightly risen. This soufflé doesn’t rise as much as a conventional soufflé, immediately dust with icing sugar and serve.

for the hot fruit sauce
200g blueberries, divided into roughly two halves
100g caster sugar
100g water
the scraped vanilla pod from the Salzburger Knockerln
200g fresh or frozen raspberries

Put one half of the blueberries, caster sugar, water and vanilla pod into a small saucepan and stirring bring to the boil. When the sugar is completely dissolved turn off the heat and allow it to stand for 30 minutes before straining off the blueberries and vanilla pod. Put the blueberry and vanilla infusion into a small saucepan and reheat. Stir through the blueberries cook for another minute, then stir through the raspberries. Heat only long enough to warm through and immediately turn the heat off. Serve with the Salzburger Knockerln in a warmed sauceboat.

the people behind Galaxy Guidesfood editor and publisher
Ann Oliver

champagne editor
Kaaren Palmer


Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.