salzburger nockerl (gf)

pistachio soufflé mountains with rivers of raspberry coulis and chilled vanilla crème anglaise

goodness, this dessert is an absolute dream. there is so much to tell, but–like dreams–it is better to experience this first-hand. i will keep the following synopsis short, but i hope it is enough to convince you to make this truly special dessert.

salzburger nockerl is a dessert originating from salzburg, austria. it is, in simplest terms, a soufflé shaped like mountains (genius) baked over a fruit compote or custard.

to emphasize the mountain theme, i decided to make green soufflé with pistachio. the pistachio flavor comes through shockingly well and it is so incredibly light, it tastes like eating a pistachio cloud. as pistachio and raspberry is one of my favorite combos, underneath the soufflé you can find a bright and punchy raspberry coulis. finally, for some contrast in temperature and taste, and to compliment both the raspberry and pistachio, we have topped it off with a chilled vanilla crème anglaise.

théo said it was one of the best pistachio and raspberry desserts he has ever tried, which says a lot because i make this combo all the time and order it whenever we are at a bakery. this recipe, despite sounding intimidating, is pretty quick to make. it took me under 90 minutes to make all of the components and bake the dessert (aka the same amount of time it takes to fall asleep and enter the dreamy rem cycle that is eating this dessert).