Polentagupferl
Preparation
Separate the eggs. Beat the yolks, vanilla sugar, sugar and orange zest until creamy. Mix with the sour cream, curd and polenta seminola. Beat the egg whites with a pinch of salt until stiff and fold into the curd mixture. Divide into buttered ramekins. Bake in a water bath at 170 degrees for 25 minutes.
Separate the eggs. Beat the yolks, vanilla sugar, sugar and orange zest until creamy. Mix with the sour cream, curd and polenta seminola. Beat the egg whites with a pinch of salt until stiff and fold into the curd mixture. Divide into buttered ramekins. Bake in a water bath at 170 degrees for 25 minutes.
Culinary delights from the Nassfeld-Pressegger See region
Have fun giving this recipe a try!
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Journey to the roots of good taste:
The Gailtal Valley, Lesachtal Valley and Lake Weissensee are located along the Carnic Alps in Carinthia in the south of Austria.
