John Myers
Ingredients for 4 servings:
- 5 dl milk
- 1 vanilla pod(s)
- 1 pinch of salt
- 1 lemon(s) or lime, grated zest
- 120 g short grain rice, e.g. B. Risotto, Camolino
- 3 egg yolks
- 40 g sugar
- 3 egg whites
- 1 pinch of salt
- 2 tbsp sugar
- 4 tbsp jam, raspberry or strawberry
- 4 small apples, peeled
- 3 tbsp sugar
- 1 tbsp butter
- n. B. Cinnamon powder
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
a sweet autumn dish
Pour the milk into a saucepan, halve the vanilla pod, scrape out the seeds, and add them to the milk along with the scraped zest, lemon zest, and salt. Bring everything to a boil. Rinse the rice with cold water until the water runs clear and add it to the boiling milk. Cover and simmer for 15-20 minutes, stirring occasionally. Let cool slightly. Beat the egg yolks with the 40g of sugar until light and thick, then stir into the rice. Beat the egg whites with a pinch of salt until stiff peaks form, then drizzle in the 2 tablespoons of sugar and continue beating until the mixture is glossy. Carefully fold into the rice. Butter a baking dish approximately 30cm in diameter and pour in the rice mixture. Spread 4-6 dots of jam on top and place the apples on top. Sprinkle the remaining sugar over the entire surface and scatter butter flakes on top. Bake in the lower part of an oven preheated to 200°C for 30-40 minutes. Sprinkle with cinnamon if desired.
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