Gluten Free Berries & Clouds Recipe
Have you ever eaten something that was so tantalizing, so delicious, so unforgettable that it haunted you? That made you want to re-create it? This Gluten Free Berries & Clouds Recipe is just that!
Years ago I was in Vienna and had a dish that was basically a fruit and meringue soufflé-like dessert served with a crème anglaise on the side poured into the warm bowls of heaven. I couldn’t remember what it was called but my sisters and I called it Berries and Clouds. It was this light, ethereal delicacy that I have never been able to forget.
Recently I decided to try to create this dish going on nothing more than memories and a little Google searching. I found a dish called Salzburger Nockerl which seemed to fit the bill and came with a bit of racy gossip on the side. According to the Austrian tourism site it seems that “the famous Prince-Archbishop Raitenau of Salzburg loved his mistress Salome mainly because of her exquisite Salzburger Nockerl.”
A sweet from a tart – you gotta love fun food facts.
Most of the recipes I found were more complicated than I like so I rolled up my sleeves, got into the kitchen, and started experimenting. After about 5 rounds of trial and error, I came up with my own version which I will just call Berries & Clouds as I probably can’t even pronounce “Salzburger Nockerl”.
To further simplify the recipe I forgo making some crème anglaise and opted instead to melt a little good quality vanilla ice cream and pour it into my warm berries and clouds. After all, the basis of ice cream custard is crème anglaise so…
Lazy? Maybe. Smart? Absolutely!
Recipe notes: I found it easier to make this in individual ramekins, it just seemed to come out better but you could also use a 2-quart baking dish. I always use cage free, pastured eggs (I like Nature’s Yoke) and the whites beat better when at room temperature. I also used superfine sugar, if you don’t have it you can put some sugar in a food processor or blender and pulse a few times. Or just use regular sugar – it’s not the end of the world.
- Gluten free non-stick cooking spray
- 2 cups raspberries
- 2 cups blueberries
- ½ cup powdered sugar plus more for serving
- 3 tablespoons cornstarch use divided
- 1 lemon finely grated - zested
- 1 lemon juiced
- 8 large cage free pastured eggs – separated
- ¼ teaspoon kosher or fine sea salt
- ¼ teaspoon cream of tartar
- ½ cup superfine sugar use divided
- 1 teaspoon pure vanilla extract
- Vanilla ice cream melted for serving if desired
Preheat oven to 350 degrees. Spray 8 (8-ounce) ramekins with cooking spray.
Combine the berries with ½ cup powdered sugar, 1 tablespoon cornstarch, the lemon zest, and lemon juice. Divide among the ramekins.
Beat the egg whites on high speed with the salt and cream of tartar until foamy. Gradually beat in 1/4 cup of sugar, about 1 tablespoon at a time. Beat until stiff peaks form.
Beat the egg yolks with ¼ cup sugar on high speed for 5 minutes or until very light in color and very thick. Beat in the remaining 2 tablespoons of cornstarch and the vanilla.
Fold the egg yolk mixture into the egg white mixture about 1/3 at a time. Mound on top of the berries, coming all the way to the edges of the ramekins.
Place the ramekins on a baking dish and bake for 30 minutes or until the topping is set and golden brown.
Dust with a little powdered sugar and serve warm with a little melted ice cream drizzled on if desired.
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