Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 20 minutes until golden yellow.
5. 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.