Millet-Apricot Casserole

Ingredients for 4 servings:

• 150 g apricot(s), dried
• 40 ml orange juice
• 250 g millet
• 600 ml milk
• 1 pinch of vanilla pulp
• 1 pinch of salt
• 100 g butter
• 80 g honey
• 3 egg yolks
• 1 lemon(s), untreated, peel
• 3 egg whites
• 10 g butter
• 50 g cashew nuts, chopped

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Cut the apricots into small cubes and soak in orange juice for about 1-2 hours. Wash and drain the millet. Bring the milk to a boil with the vanilla seeds and salt. Stir in the millet while stirring, bring to a boil briefly, and let it swell over low heat for 15-20 minutes. Cream the butter until fluffy, alternately add the honey, egg yolks, and lemon zest, gradually stirring in the soaked apricots and the cooled millet porridge. Beat the egg whites until stiff, fold into the mixture, and pour into a greased baking dish. Sprinkle with the chopped cashews. Bake in a preheated oven at 180°C for about 30-40 minutes until golden brown. Fruit compote or fruit puree is a particularly good accompaniment.