Salzburger Nockerl

Method

Whisk the six egg whites with a pinch of salt until stiff peaks form, then gently fold in half the caster sugar until glossy. In a separate bowl, whisk the three yolks with remaining sugar until pale, fold in the flour, then carefully fold this mixture into the whites in two additions. Scoop three large quenelle-shaped dumplings onto a baking tray. Heat the milk with the split vanilla pod until steaming, then gently slide the nockerl into the hot milk and poach for approximately 8-10 minutes, turning halfway through, until they are light and fluffy. Remove with a slotted spoon, place on a serving dish, strain the vanilla milk over them, dot with butter, and dust generously with icing sugar before serving warm.