Milk-almond rice au gratin with gooseberry sauce
easy
60 mins
60 mins
Ingredients
- 200 g Rice Pudding
- 1 l low-fat milk
- 7-10 Tbsp peel of 1/2 untreated lemon
- 1/2 vanilla pod or 1 packet of Bourbon vanilla sugar
- 500 g green gooseberries (not ripe!)
- 100 g +1 tablespoon sugar
- 1/2 l clear apple juice
- 1 package Dessert sauce "Vanilla Flavor
- 25 g Almond slivers
- 2 Eggs (size M)
- 7-10 Tbsp Lemon balm
- 7-10 Tbsp Grease
Directions
- 1
Put rice on a sieve, wash under running water and drain. Put milk and lemon peel in a pot. Cut the vanilla pod lengthwise, scrape the pulp into the milk and add the pod.
- 2
Bring milk to the boil, add rice and bring to the boil again. Leave to swell for 30-40 minutes over low heat, stirring occasionally. Meanwhile clean, wash and drain gooseberries. Bring gooseberries, 75 g sugar and 3/8 litres apple juice to the boil.
- 3
Simmer at medium heat for about 3 minutes. Stir sauce powder and remaining juice until smooth, stir into the gooseberry compote and cook for another 1 minute. Pour into a bowl and allow to cool. Roast the almonds in a pan without fat, take them out and let them cool down.
- 4
Separate the eggs and mix the egg yolk with 1-2 tablespoons of the finished rice pudding. Stir into the remaining rice pudding together with 25 g sugar. Remove from the heat. Beat the egg white until stiff and finally add 1 tablespoon of sugar.
- 5
Fold the beaten egg white into the rice pudding and place in two greased, ovenproof baking dishes. Sprinkle with almonds. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes.
- 6
Decorate with melissa and serve with gooseberry compote.
Nutrition Facts
610 kcal
101 g
11 g
18 g
More Delicious Recipes
