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Recipe: Master Chef Rudi Sodamin’s Salzburger Nockerln from his Food & Beverage Aficionado Cruise

Holland America Line’s Master Chef and Culinary Council Chairman Rudi Sodamin recently sailed on his Food & Beverage Aficionado Cruise aboard Koningsdam. While onboard, Rudi did a cooking demonstration, question & answer session and hosted his Chef’s Table Dinner at Rudi’s Sel De Mer, his namesake dining venue. Guests experienced one of Rudi’s famous Food Faces creations from his art book at the dinner, and during the cruise Rudi demonstrated how to make his Salzburger Nockerln. Now we’re sharing his recipe with you!

Rudi's cooking demo

Rudi's Nockerln

Famous in Austria, this dessert should be called the “loved for life soufflé” because that’s just how long you’ll be adored by those for whom you make it. The three mounds represent the three snowy hills, called Nockerln, that surround the beautiful town of Salzburg. To get the whites to whip high enough, make sure you start with impeccably clean bowls and beaters. Serve this straight out of the oven sprinkled with powdered sugar and fresh berries, if you like.

Yield: 4 to 6 servings

6 tablespoons butter, plus extra for buttering the dish
¼ cup orange marmalade or seedless raspberry preserves
4 tablespoons Grand Marnier
8 large egg whites
¼ teaspoon cream of tartar
1/3 cup sugar
4 large egg yolks
3 tablespoons twice-sifted flour
Confectioners’ sugar (for garnish)

Heat the oven to 425°F. Butter a 2-quart gratin dish or 7-by-11-inch baking dish. In a small saucepan, combine the 6 tablespoons butter, marmalade, and Grand Mariner. Stir until the butter is melted and everything is combined. Spread the mixture onto the buttered gratin dish. Set aside.

Place the egg whites in the very clean bowl of an electric mixer fitted with the whisk attachment, or in a large mixing bowl. Put the gratin dish in the oven to heat up while you beat the whites (don’t let the marmalade mixture burn). With the electric mixture or a hand mixer, beat the egg whites on medium speed just until foamy, about 30 seconds. Add the cream of tartar and continue to beat on medium speed while you slowly sprinkle in the sugar. Continue beating until the whites form stiff peaks.

In a small bowl, lightly beat the egg yolks just until they are broken up and smooth. Put the flour in a small sieve and place on a plate. Using a rubber spatula, very gently fold the egg yolks into the egg whites while simultaneously sprinkling the flour over the mixture as you fold. (The entire process should be done gently but take no more than 10 seconds – if possible, ask someone to sprinkle the flour for you.)

Carefully remove the hot gratin dish from the oven and spoon 3 equal mounds of the soufflé mixture over the hot marmalade, quickly shaping to resemble the 3 mountains of Salzburg. Immediately return the dish to the oven and bake for 8 to 10 minutes, without peeking, until the soufflé is puffed and golden. Immediately sprinkle the confectioners’ sugar through a sieve over the soufflé and serve right from the gratin dish, if possible; this soufflé waits for no one!

Salzburg Nockerln.

For his Sel De Mer Dinner, guests dined on Rudi’s most popular specialties. When he wasn’t greeting his guests, Rudi was in the galley perfecting every dish!

Rudi in the galley

Rudi preping food

Serving Rudi's meal

Rudi and guests

If you want to cruise with our Culinary Council experts, David Burke will be on Zuiderdam in September, Ethan Stowell is scheduled to be on the Sept. 16 Alaska cruise on Amsterdam and Dale DeGroff will be on Oosterdam in November.

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