Marzipan rice pudding with cherries

Ingredients for 4 servings:

• 750 ml milk
• 150 g rice pudding
• 1 pinch of salt
• Fat for the mold
• Breadcrumbs for the mold
• 1 jar morello cherries (drained weight 350 g)
• 100 g marzipan
• 3 eggs
• 100 g sugar
• 100 g whipped cream
• 2 tbsp powdered sugar
• 50 g almond flakes
• 1 tbsp cornstarch
• 2 tbsp water
• some sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

tastes good to children too

Heat the milk and sprinkle the rice into the almost boiling milk. Add a pinch of salt. Cover and simmer the rice on the lowest heat for about 50 minutes, then let it cool. Grease a baking dish and sprinkle with breadcrumbs. Preheat the oven to 175°C. Drain the cherries and reserve the juice. Finely dice the marzipan. Separate the eggs. Beat the egg yolks with 50g of sugar until frothy. Add the marzipan and beat until creamy. Beat the egg whites with the remaining sugar until stiff peaks form. Carefully fold the egg yolk mixture, beaten egg whites, and cherries into the rice. Pour the mixture into the dish and bake for about 40 minutes. Remove the casserole and set the oven to 200°C. Bring the cream, powdered sugar, and flaked almonds to a boil, pour over the casserole, and bake for another 10-15 minutes, until a crust has formed. Mix the cornstarch with 2 tablespoons of water. Bring the cherry juice to a boil, stir in the cornstarch, bring to a boil, and season with sugar. Serve the casserole with the cherry sauce.