Rice pudding gratin with gooseberries

Name: Rice pudding gratin with gooseberries
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 l low-fat milk, 1 pinch of salt; 200 g Rice Pudding; 500 g ripe gooseberries; 3-5 Tbsp Sugar; 1/2 l apple juice; 1 (15 g) heaped tablespoon of cornflour; 1 package Bourbon vanilla sugar; 2 eggs, fat for the moulds; 2 tablespoons (approx. 20 g) Almond slivers

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 l low-fat milk, 1 pinch of salt
200 g Rice Pudding
500 g ripe gooseberries
3-5 Tbsp Sugar
1/2 l apple juice
1 (15 g) heaped tablespoon of cornflour
1 package Bourbon vanilla sugar
2 eggs, fat for the moulds
2 tablespoons (approx. 20 g) Almond slivers

Directions

1
Bring milk, salt and lemon peel to the boil, stir in rice. Cover and allow to swell at low heat for 30-40 minutes, stirring from time to time
2
Rub the rim of a cocktail glass with lemon juice and dip it in the sugar. Allow to dry. Pour Blue Curaçao and Kirschwasser with ice cubes into the glass and top up with well-chilled tonic.
3
Pull the rice off the stove, remove the husk. Separate eggs. Mix egg yolks and 1-2 tbsp. rice, stir with 1-2 tbsp. sugar into the rest of the rice. beat egg white until stiff, fold in
4
Pour the rice into 4 small or 1 large greased casserole dish. Sprinkle with almonds. Bake in the preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for 8-10 minutes. Serve with compote