Rice pudding with cherry-apricot compote and beaten egg
easy
45 mins
45 mins
Ingredients
- 1 l Milk
- 175 g Sugar
- 1 package Vanillin sugar
- 7-10 Tbsp thinly peeled rind of 1 untreated lemon
- 200 g Rice Pudding
- 7-10 Tbsp Salt
- 1 glass (720 ml; separation weight: 460 g) Sour cherries
- 1 jar(s) (425 ml; separation weight: 250 g) Apricots
- 40 g Cornstarch
- 2 Protein (size M)
- 1 TEASPOON Lemon juice
- 20 g Almond slivers
- 7-10 Tbsp Lemon balm
Directions
- 1
Bring the milk, 25 g sugar, vanillin sugar, lemon peel, rice and salt to the boil and allow to swell over a low heat for about 30 minutes. In the meantime, drain the cherries on a sieve and collect the juice.
- 2
Pour the apricots onto a sieve, collect the juice as well and cut the apricots into slices. Mix the cherry and apricot juice. Stir cornflour and 5 tablespoons of juice until smooth, bring the remaining juice and 30 g sugar to the boil, stir in cornflour and bring to the boil again briefly.
- 3
Fold in the fruit. Beat egg whites, lemon juice and remaining sugar until stiff. Divide the compote and rice into 4 ovenproof portion bowls, add the beaten egg white and sprinkle with almonds. Bake in the preheated oven (electric: 200°C/ gas: level 3) for 15-20 minutes.
- 4
Decorate as desired with lemon balm.
Nutrition Facts
780 kcal
146 g
12 g
16 g
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