Cherry Casserole with Chocolate and Almond Meringue
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 liter milk
- 1 pinch (s) salt
- 250 g rice puddin
- 1 glass morello cherries (720 ml)
- 1 tablespoon cornstarch
- 110 g suar
- 4 egg (s), size M
- 50 g butter, soft
- some butter-vanilla flavor
- 1 teaspoon lemon juice
- 20 g flaked almonds or hazelnut flakes
- 50 g chocolate flakes
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Bring the milk and salt to the boil in a saucepan. Pour in rice, stir once and leave to soak over low heat for about 30 minutes. Then let it cool down.
- In the meantime, drain the cherries while collecting the juice. Mix the starch and some juice until smooth. Bring the remaining juice and 30 g sugar to the boil in a saucepan. Fold in the cherries. Let the compote cool down.
- Separate eggs. Mix the fat and 30 g sugar with the whisk until creamy. Add egg yolk and flavor and stir until frothy. Stir in rice in portions. Put the rice in a greased baking dish. Spread the compote on top.
- Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 20 minutes until golden yellow.
- Beat half of the egg white until stiff, pour in 50 g of sugar and stir in lemon juice. Spread on the casserole. Sprinkle with flaked almonds and chocolate chips. Bake the casserole for about 10 minutes at the same temperature.
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