Rice-cherry casserole with chocolate topping

Name: Rice-cherry casserole with chocolate topping
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 1 l milk, 1 pinch of salt; 250 g Rice Pudding; 1 glass (720 ml) Cherries; 1-2 tablespoons (20 g) Cornstarch; 30 g + 30 g + 100 g sugar; 4 Eggs (Gr. M); 50 g + 1 tsp soft butter; 7-10 Tbsp a few drops of butter-; 7-10 Tbsp Vanilla Flavor; 2 TEASPOONS Lemon juice; 20 g Hazelnut leaves; 50 g Chocolate Grater

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

1 l milk, 1 pinch of salt
250 g Rice Pudding
1 glass (720 ml) Cherries
1-2 tablespoons (20 g) Cornstarch
30 g + 30 g + 100 g sugar
4 Eggs (Gr. M)
50 g + 1 tsp soft butter
7-10 Tbsp a few drops of butter-
7-10 Tbsp Vanilla Flavor
2 TEASPOONS Lemon juice
20 g Hazelnut leaves
50 g Chocolate Grater

Directions

1
Bring milk and salt to the boil. Soak the rice in it at low heat for about 30 minutes, then let it cool down
2
Drain the cherries, collect the juice. Stir starch and some juice until smooth. Boil up the rest of the juice and 30 g sugar. Stir in the starch, bring to the boil again. Fold in the cherries. Let the compote cool down
3
Separate eggs. Cream 50 g butter and 30 g sugar. Add egg yolk and flavour, stir until foamy. Stir in rice in portions
4
Pour the rice into a greased casserole dish. Spread the compote on top. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C / gas mark 3) for 25-30 minutes
5
Beat the egg white until stiff, add 100 g sugar and lemon juice. Spread the beaten egg whites over the casserole. Sprinkle with nut flakes and chocolate shavings. Continue baking at the same temperature for approx. 10 minutes
6
Drink: juice spritzer