When it’s freezing outside, you need exactly this casserole.
You could also call this dish a berry gratin. The airiness is slightly reminiscent of Kaiserschmarrn, which is already unbeatable. Rice pudding gives it that extra zing, so that the dish is powerful and juicy. It’s important to eat the casserole while it’s still hot, because when it’s really cold outside ❄️, this recipe is just perfect.
Here’s how it’s done:
You only need a few ingredients:
- 650ml of milk
- 175 g rice pudding
- 1 sachet of vanilla sugar
- 2 eggs, separated
- 25 grams of sugar
- 125 g berries (e.g. raspberries, blackberries, blueberries)
- 2 teaspoons cinnamon-sugar mixture
- 25 g of flaked almonds
How to prepare the casserole:
- Distribute the oven to 170°C ventilated.
- Place the milk, rice, and vanilla sugar in a saucepan and heat over medium-high heat, stirring constantly, until you have a lumpy risotto-like texture. The grits should be soft here, at best slightly firm in the bite.
For further processing, the rice pudding must cool down. - Using a stand mixer, beat the two egg whites until stiff. When the egg white is frothy, you can add the sugar.
- Now mix the cooled rice pudding with the egg yolk and gently fold in the egg white.
- As a topping, coarsely distribute the berries and almond flakes and sprinkle the cinnamon sugar over the casserole.
- Now cook the gratin for about 35 minutes. The sugar should caramelize.
- Portion and garnish with flaked almonds to taste.
Here, Guten Appetit!
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